Easiest Way to Prepare Homemade Vickys Seared Duck Legs with Pear and Cranberry Gravy

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, How to Prepare Award-winning Vickys Seared Duck Legs with Pear and Cranberry Gravy. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

In regards to cooking, it is crucial to keep in mind that everybody started somewhere. I do not know of a single person who came to be with a wooden cooking spoon and all set. There is a whole lot of learning that needs to be completed as a way to become prolific cook and then there is always room for improvement. Not only can you need to begin with the basics when it comes to cooking however you nearly must start if learning to cook a new cuisine such as Chinese, Indian, Thai, or Indian food.

The same is true for lunches when we frequently add to a can of soup or even box of macaroni and cheese or any other similar product rather than putting our creative efforts into building an instant and easy yet delicious lunch. You will see many thoughts in this article and the hope is that these thoughts will not only enable you to get off to a fantastic start for finishing the lunch rut all of us seem to find ourselves in at some time or another but in addition to try new things on your very own.

Lettuce wraps. All these mike delightfully flavorful lunch snacks and the filling may be ready in advance, which renders only re heating the filling and wrap when you're ready to eat. This is really a enjoyable lunch to talk with your kids and it educates them that lettuce is a whole lot more versatile than people frequently give it credit for being. Some people decide to go with some teriyaki inspired satisfying; my family enjoys taco inspired fillings for the lettuce rolls. You're absolutely free to think of a favorite filling of one's individual.

Many things affect the quality of taste from Vickys Seared Duck Legs with Pear and Cranberry Gravy, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Seared Duck Legs with Pear and Cranberry Gravy delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Seared Duck Legs with Pear and Cranberry Gravy is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Seared Duck Legs with Pear and Cranberry Gravy estimated approx 1 hour 50 mins.

To begin with this recipe, we must first prepare a few components. 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.

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. The pear and cranberry combination worked brilliantly

Ingredients and spices that need to be Make ready to make Vickys Seared Duck Legs with Pear and Cranberry Gravy:

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

Instructions to make 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

While this is in no way the end all be all guide to cooking easy and quick lunches it is good food for thought. The expectation is that will get your own creative juices flowing so that you are able to prepare excellent lunches for your family without needing to accomplish too terribly much heavy cooking through the practice.

So that is going to wrap it up with this special food Recipe of Quick Vickys Seared Duck Legs with Pear and Cranberry Gravy. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!