How to make it

  • 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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