Vickys Seared Duck Legs with Pear and Cranberry Gravy. 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.
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.
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, vickys seared duck legs with pear and cranberry gravy. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Vickys Seared Duck Legs with Pear and Cranberry Gravy is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Vickys Seared Duck Legs with Pear and Cranberry Gravy is something that I’ve loved my whole life.
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 particular recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare 2 of duck legs, skin on.
- Prepare of salt.
- Prepare of ground black pepper.
- Get of olive oil.
- Prepare 3 of shallots, finely chopped.
- Get 2 clove of garlic, finely chopped.
- Take 180 ml of white wine.
- Take 3 tbsp of balsamic vinegar.
- Prepare 480 ml of strong chicken stock – you may need more or less depending on the size of your pot.
- Take 6 of sprigs of thyme.
- Make ready 1 of bay leaf.
- Make ready 4 tbsp of dried cranberries.
- Make ready 2 of pears, peeled and cubed.
- Get of sugar.
If the fat is either silent or spitting, adjust heat accordingly. Maintain the gentle bubble of fat, pouring out excess rendered fat. We separate and braise the legs and thighs, pull the meat and blend with fresh herbs, stuff back into the breast with some braising and roast. Herby Lamb Leg Steak with Homemade Cherry and Potato Salad.
Steps to make Vickys Seared Duck Legs with Pear and Cranberry Gravy:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 juicy cherries pair beautifully with the potatoes and cut through the rich flavour of lamb to create a balanced dish that you'll cook time and time again. #berrybonanza. Stuffed Leg Lamb, roast potatoes & gravy. whole leg of lamb, coarse salt, ground black pepper, olive oil, onions, peeled and roughly chopped, carrots, roughly chopped, potatoes, peeled and cut in half , red wine. stuffed leg lamb. Leg of lamb, Garlic, Sprigs of rosmary, Bay leaves, Sprigs thyme, Dried apricots, Brandy, Salt and pepper. roast leg of. Butter Whipped Mashed Potatoes and Gravy, Cranberry Stuffing, Green Bean Casserole, Cranberry Sauce. Butter Whipped Mashed Potatoes and Gravy, Cranberry Stuffing, Green Bean Casserole, Cranberry Sauce.
So that’s going to wrap this up for this exceptional food vickys seared duck legs with pear and cranberry gravy recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!