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

Before you jump to Vickys Seared Duck Legs with Pear and Cranberry Gravy recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons for doing this. There are a lot of diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. There are more and more campaigns to try to get people to adopt a more healthy lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that a lot of people feel it will take great effort to eat a healthy diet or that they have to make a large scale change to the way they live. In reality, though, just making a few minor changes can positively impact daily eating habits.

One way to approach this to begin seeing some results is to understand that you do not have to change everything right away or that you have to altogether do away with certain foods from your diet. It’s not a bad idea if you wish to make big changes, but the most important thing is to bit by bit switch to making healthier eating choices. Soon enough, you will see that you actually prefer to consume healthy foods after you have eaten that way for a while. Like many other habits, change takes place over a period of time and as soon as a new way of eating becomes part of who you are, you will not feel the need to revert to your old diet.

As you can see, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to vickys seared duck legs with pear and cranberry gravy recipe. To make vickys seared duck legs with pear and cranberry gravy you need 14 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Vickys Seared Duck Legs with Pear and Cranberry Gravy:
  1. Provide 2 duck legs, skin on
  2. Provide salt
  3. Prepare ground black pepper
  4. Use olive oil
  5. You need 3 shallots, finely chopped
  6. Use 2 clove garlic, finely chopped
  7. Provide 180 ml white wine
  8. Take 3 tbsp balsamic vinegar
  9. Provide 480 ml strong chicken stock - you may need more or less depending on the size of your pot
  10. Take 6 sprigs of thyme
  11. Use 1 bay leaf
  12. Prepare 4 tbsp dried cranberries
  13. Take 2 pears, peeled and cubed
  14. Use 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

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