Vickys Seared Duck Legs with Pear and Cranberry Gravy
Vickys Seared Duck Legs with Pear and Cranberry Gravy

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, vickys seared duck legs with pear and cranberry gravy. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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Vickys Seared Duck Legs with Pear and Cranberry Gravy Recipe by Vicky@Jacks Free-From Cookbook - Cookpad Vickys Seared Duck Legs with Pear and Cranberry Gravy I've grilled duck, roasted duck but never braised it like this before. I love how the gravy turned out and the duck meat was very tender while the skin was lovely and crispy. The pear and cranberry combination worked brilliantly Uncle Matt's Cookery Lessons. The secret to cooking the perfect duck breast at home.

To begin with this recipe, we must first prepare a few ingredients. You can have vickys seared duck legs with pear and cranberry gravy using 14 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Seared Duck Legs with Pear and Cranberry Gravy:
  1. Get 2 duck legs, skin on
  2. Get salt
  3. Make ready ground black pepper
  4. Prepare olive oil
  5. Take 3 shallots, finely chopped
  6. Get 2 clove garlic, finely chopped
  7. Get 180 ml white wine
  8. Get 3 tbsp balsamic vinegar
  9. Take 480 ml strong chicken stock - you may need more or less depending on the size of your pot
  10. Get 6 sprigs of thyme
  11. Take 1 bay leaf
  12. Prepare 4 tbsp dried cranberries
  13. Make ready 2 pears, peeled and cubed
  14. Make ready sugar

With a sharp knife score the fatty side of the duck breasts making a criss-cross pattern. Be sure not to pierce the flesh of the duck. Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat.

Steps to make Vickys Seared Duck Legs with Pear and Cranberry Gravy:
  1. Score the fat on the duck legs - cut 3 lines one way and 3 intersecting lines the other way so you end up with a diamond pattern. Don't cut into the meat, only score the fat. Rub some salt and pepper all over the legs and a little olive oil
  2. In a heavy-bottomed pot, cook the duck legs, skin/fat side down until crisp and browned, about 4 - 6 minutes. Turn over and brown on the other side for 2 minutes. There will be fat released from the duck legs in the pan now. Remove the legs and allow to rest on a plate for a few moments
  3. Add the garlic and shallots to the duck fat in the pan and allow to cook for one minute. Pour in the wine and balsamic vinegar. Scrape up the bits off the bottom of the pan with a wooden spoon and allow the liquid to boil and reduce for a minute or two
  4. Add in the thyme sprigs, bay leaf, chopped pears and cranberries and stir together. Put the duck back into the pan, skin side up, along with any juices from the resting plate
  5. Add the stock, but don't allow the liquid level to go above the duck legs or else you'll end up with soggy skin instead of it being nice and crispy. Bring to a boil and then lower to a gentle simmer. Cook at a low simmer for 90 minutes uncovered
  6. Remove the legs and skim as much of the fat off the top of the gravy as you can– a lot will have risen to the top
  7. Press the sauce through a sieve and mash down the pear, garlic and shallots to get as much of the flavor out as possible. Return the gravy to the pot and boil for 3 minutes to thicken it. Add a bit of sugar if it's too bitter for your taste and skim any more fat off the top
  8. Plate the duck with the gravy and some mash or roasted potatoes. I also served with balsamic roasted pears, recipe link below - - https://cookpad.com/us/recipes/349562-vickys-balsamic-roast-pears

Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat. To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. If the fat is either silent or spitting, adjust heat accordingly. Put duck legs, skin side down, in a skillet large enough to accommodate all ingredients comfortably; turn heat to medium.

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