Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Vickys Seared Duck Legs with Pear and Cranberry Gravy. one of my favorites recipe For mine, I will make it a little bit unique. This will be really deliciou

The Ingredients need to make Vickys Seared Duck Legs with Pear and Cranberry Gravy:

1. You need 2 of duck legs, skin on
2. Prepare of salt
3. It’s of ground black pepper
4. Prepare of olive oil
5. Prepare 3 of shallots, finely chopped
6. It’s 2 clove of garlic, finely chopped
7. Prepare 180 ml of white wine
8. It’s 3 tbsp of balsamic vinegar
9. You need 480 ml of strong chicken stock - you may need more or less depending on the size of your pot
10. Prepare 6 of sprigs of thyme
11. You need 1 of bay leaf
12. You need 4 tbsp of dried cranberries
13. It’s 2 of pears, peeled and cubed
14. Prepare of sugar

Step 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. Dont 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 minute Turn over and brown on the other side for 2 minute 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 dont allow the liquid level to go above the duck legs or else youll 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 its 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 potatoe I also served with balsamic roasted pears, recipe link below

https//cookpad.com/us/recipes/349562-vickys-balsamic-roast-pears

So that’s going to wrap it up with this exceptional food Vickys Seared Duck Legs with Pear and Cranberry Gravy. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!