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

Hello everybody, it’s Jim, welcome to our recipe page. 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’m gonna make it a little bit unique. This will be really delicious.

Vickys Seared Duck Legs with Pear and Cranberry Gravy is one of the most favored of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Vickys Seared Duck Legs with Pear and Cranberry Gravy is something that I’ve loved my whole life. They’re fine and they look wonderful.

Great recipe for 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.

To begin with this recipe, we have to 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 that.

The ingredients needed to make Vickys Seared Duck Legs with Pear and Cranberry Gravy:
  1. Get 2 duck legs, skin on
  2. Make ready salt
  3. Get ground black pepper
  4. Take olive oil
  5. Take 3 shallots, finely chopped
  6. Make ready 2 clove garlic, finely chopped
  7. Make ready 180 ml white wine
  8. Take 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. Make ready 6 sprigs of thyme
  11. Take 1 bay leaf
  12. Prepare 4 tbsp dried cranberries
  13. Prepare 2 pears, peeled and cubed
  14. Take sugar

Individual Yorkshire Puddings With Turkey-croissant Gravy, Seared Duck Breast With Duck Gravy, Sausage Gravy Crisp braised duck legs with vegetables is a simple, luxurious dish. You brown the duck until the skin is crackly and golden. You cook the vegetables in some of the rendered fat until they start to soften, then you add chicken stock and cook everything together in the oven until the duck is tender and super-crisp and the vegetables are melting and unctuous. Add gravy mix and water; stir to dissolve.

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

The gravy is great with a side of mashed potatoes or rice! The secret to cooking the perfect duck breast at home. 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.

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