Preparation Start making the onion confit. For that, split the onion and cut it in julienne strips. It is better to use a sweet onion, as it will be easier to confit. In a pan with a jet of oil, mix the onion with the brown sugar. Cook everything on a low fire and stir from time to time. When the onion starts browning, add the cognac and a jet of soy sauce –if you like– for a special touch. When the onion is well poached, put the fire out and the onion confit aside. It is time to bake the legs. Preheat the oven at 180º C. After 5 minutes, put the baking tray inside with the legs and lower the temperature to 150º C. Let them roast for an hour. After 30 minutes, turn the legs over and pour some red wine. When the legs are ready, switch the oven off and add the confit onion onto them so they can be well soaked in the sauce. Presentation Plate the duck leg with the onion confit on top and a garnish of smashed potatoes on one side.