Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vickys seared duck legs with pear and cranberry gravy. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Vickys Seared Duck Legs with Pear and Cranberry Gravy is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Vickys Seared Duck Legs with Pear and Cranberry Gravy is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have vickys seared duck legs with pear and cranberry gravy using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Seared Duck Legs with Pear and Cranberry Gravy:
- Make ready 2 duck legs, skin on
- Prepare salt
- Take ground black pepper
- Make ready olive oil
- Take 3 shallots, finely chopped
- Make ready 2 clove garlic, finely chopped
- Prepare 180 ml white wine
- Get 3 tbsp balsamic vinegar
- Prepare 480 ml strong chicken stock - you may need more or less depending on the size of your pot
- Make ready 6 sprigs of thyme
- Get 1 bay leaf
- Prepare 4 tbsp dried cranberries
- Prepare 2 pears, peeled and cubed
- Get sugar
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Steps to make Vickys Seared Duck Legs with Pear and Cranberry Gravy:
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
Reduce to simmer and add the duck legs only. Related categories. - Vickys Seared Duck Legs with Pear and Cranberry Gravy - Apple Walnut Cranberry Relish - Cranberry Chutney - Cranberry Orange Pineapple Relish - Cranberry Apple Relish - Cranberry orange vinaigrette - Cranberry orange chutney (for chicken) - Cranberry Kale Salad with Honey. Duck leg recipes which see them roasted, casseroled, curried, poached, steamed and more, proving that duck legs are definitely a rival for chicken legs in their versatility and tastiness. Cover duck legs with salt mixture and set in the fridge covered overnight. Braised Wild Turkey Meatballs with Brown Gravy and Cranberry Sauce.
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