Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vickys seared duck legs with pear and cranberry gravy. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Vickys Seared Duck Legs with Pear and Cranberry Gravy is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Vickys Seared Duck Legs with Pear and Cranberry Gravy is something which I have loved my whole life.

To get started with this particular recipe, we have to 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 cook that.

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

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

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 (see recipe)
9. Ready to serve and ENJOY!

So that’s going to wrap this up with this special food vickys seared duck legs with pear and cranberry gravy recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!