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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.

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Ingredients of Vickys Seared Duck Legs with Pear and Cranberry Gravy:

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

I love how the gravy turned out and the duck meat was very tender while the skin was lovely and crispy. Juke Fried Chicken has their Turducken Feast back on for this holiday. Place duck breasts, skin side down, in a large, cold sauté pan. Place pan over low to medium-low heat.

Vickys Seared Duck Legs with Pear and Cranberry Gravy instructions:

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

To keep the edges from curling up, press duck breasts down with the help of a smaller sauté pan. If the fat is either silent or spitting, adjust heat accordingly. The Best Duck Gravy Recipes on Yummly Add gravy mix and water; stir to dissolve. The gravy is great with a side of mashed potatoes or rice!

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