Red wine braised duck leg

It occurred to me one day that "why beef has always to be the center of the attention?" Why not a chance granted to duck? Why not give it a try with pork's knuckle?
There it is!
My different versions of bourguignon dance with all sorts of red meat!!!
For duck's leg, I rubbed it with quite a lot of smoky paprika for giving it a bit of kick.
Instead of bacon, I used prosciutto as the base fat. Its aged flavor added the depth.
A bottle of red wine at a fair price will do the rest.
Here we have a red wine braised duck's leg with the crispy-like skin.