Simple Way to Prepare Award-winning Vickys Seared Duck Legs with Pear and Cranberry Gravy

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare 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 bit tasty. This will be really delicious.

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Vickys Seared Duck Legs with Pear and Cranberry Gravy is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Vickys Seared Duck Legs with Pear and Cranberry Gravy is something which I have loved my entire life.

To begin with this particular 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 it.

The ingredients needed to make Vickys Seared Duck Legs with Pear and Cranberry Gravy:

1. Make ready 2 duck legs, skin on
2. Prepare salt
3. Prepare ground black pepper
4. Get olive oil
5. Make ready 3 shallots, finely chopped
6. Make ready 2 clove garlic, finely chopped
7. Get 180 ml white wine
8. Make ready 3 tbsp balsamic vinegar
9. Make ready 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. Prepare 1 bay leaf
12. Take 4 tbsp dried cranberries
13. Take 2 pears, peeled and cubed
14. Make ready sugar

Baked duck fillet with pear and cranberry sauce. Top view. free space for your text. Rustic style. - 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. Andy Nusser's secret for cooking duck is to slowly sear it over low heat, which crisps the skin while keeping the meat tender.

Instructions 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

Rustic style. - 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. Andy Nusser's secret for cooking duck is to slowly sear it over low heat, which crisps the skin while keeping the meat tender. Coffee-Roasted Duck with Pear and Fingerling Potato Ragu. This holiday gravy hits all the right salty-sweet notes and guarantees the best day-after open-face turkey sandwiches of your life – promise. Gradually beat in broth; heat to boiling.

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