Recipe

Braised Duck Legs With Pears And Onion Pearls Recipe

	Becca1nine / All my dishes 1 month, 1 week ago 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. Prep:15m Cook:120m Servings:4	Becca1nine
	so delicious

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Ingredients

4 x duck legs, whole

salt and black pepper to taste

2 tbsp butter (25 ml)

1 lb. pearl onions, blanched and peeled (450 gm)

2 cloves garlic , peeled and sliced

2 x stalks celery, diced

3 sprigs rosemary

1 tbsp brown sugar (15 ml)

1 tsp sherry vinegar(5 ml)

1 x cinnamon stick

4 x whole cloves

2 tbsp tomato paste (25 ml)

2 cups dry red wine (500 ml)

2 cups chicken stock (500 ml)

2 x bosc pears, ripe but firm, peeled , cored and cut into eighths

Directions

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.

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