How to Prepare Yummy Vickys Seared Duck Legs with Pear and Cranberry Gravy

Vickys Seared Duck Legs with Pear and Cranberry Gravy. Stir in the cranberries and remove from the heat. Sear-Roasted Duck Breasts with Grapefruit-Balsamic Sauce. Rolling the lamb around the filling means you get some of those bright flavors in just about every. - 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.

I have Friendsgiving on my mind. Not Thanksgiving and its boring, beige, turkey-mashed-potatoes-and-gravy plates, but the boozy Thanksgiving-with-friends edition that we call. Pears and cranberries together sounds like a great combination. You can cook Vickys Seared Duck Legs with Pear and Cranberry Gravy using 14 ingredients and 8 steps. Here is how you cook it.

Ingredients of Vickys Seared Duck Legs with Pear and Cranberry Gravy

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

Gingersnaps are so versatile (hint: add to roast pork gravy in the place of flour, but I digress). Seared Duck Breast with Glazed Sweet Potatoes Nigella Lawson: Roast goose with pear & cranberry stuffing - Christmas. This roast duck recipe is accompanied with a spicy rub and masala gravy - a great twist on the traditional roast.

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

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.

Lightly brown the seasoned duck legs in a shallow saucepan. Spice up standard cranberry sauce with candied ginger, pears, garam masala, cinnamon, and star anise. Combine cranberries, diced pear, orange juice, sugar, water, candied ginger, orange zest, star anise, cinnamon stick, garam masala, and salt in a large saucepan over medium-high heat. Chef Will Taylor from Acqua Via prepares seared duck breast with grilled pear. Reduce to simmer and add the duck legs only.