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Braised Duck Legs with Pears and Pearl Onions

Food Network Canada
YIELDS
4 servings

Duck legs are so underrated and this recipe will make you a fan. You can buy them in single packages, so use as many duck legs as you have guests. I am adding a French twist to one of my childhood memories: a Greek-style aromatic braise.

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Ingredients

4
duck legs, whole
salt and black pepper to taste
2
Tbsp butter (25 ml)
1
lb(s) pearl onions, blanched and peeled (450 gm)
2
cloves garlic , peeled and sliced
2
stalks celery, diced
3
sprig rosemary
1
Tbsp brown sugar (15 ml)
1
tsp sherry vinegar(5 ml)
1
cinnamon stick
4
whole cloves
2
Tbsp tomato paste (25 ml)
2
cup dry red wine (500 ml)
2
cup chicken stock (500 ml)
2
bosc pears, ripe but firm, peeled , cored and cut into eighths
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Directions

Step 1

Trim excess fat off duck legs, render and save for cooking or discard. Season duck with salt and pepper.

Step 2

Melt half of the butter in a large, heavy-bottomed casserole over medium-high heat. Brown duck evenly, about 4 minutes per side. Drain off excess fat, if desired. Transfer duck to a plate.

Step 3

Melt remaining butter in the casserole. On medium heat brown onions, stirring frequently, until golden, about 3 minutes.

Step 4

Add the garlic, celery and rosemary sprigs and cook, stirring frequently, until garlic is just soft , about 3 minutes. Add the brown sugar and stir until dissolved.

Step 5

Deglaze with vinegar and add remaining ingredients, except pears.

Step 6

Return duck to casserole. Bring to a boil, reduce heat to low and simmer gently, uncovered, for about 30 minutes, or until wine is reduced by one third.

Step 7

Cover and simmer for about 1 hour, until duck is tender.

Step 8

Add the sliced pears , cover and simmer for a further 30 minutes , until pears are tender.

Step 9

Adjust seasoning. Serve duck with the sauce.

Rate Recipe

My rating for Braised Duck Legs with Pears and Pearl Onions
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