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.
Trim excess fat off duck legs, render and save for cooking or discard. Season duck with salt and pepper.
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.
Melt remaining butter in the casserole. On medium heat brown onions, stirring frequently, until golden, about 3 minutes.
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.
Deglaze with vinegar and add remaining ingredients, except pears.
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.
Cover and simmer for about 1 hour, until duck is tender.
Add the sliced pears , cover and simmer for a further 30 minutes , until pears are tender.
Adjust seasoning. Serve duck with the sauce.