Main
Recipes
Main Ingredients
Meat and Poultry
game meats
duck
Red-Wine-Braised Duck Legs with Roasted Pears and Onions Recipe

Red-Wine-Braised Duck Legs with Roasted Pears and Onions Recipe

Posted by

Rate It!

Red-Wine-Braised Duck Legs with Roasted Pears and Onions

Add your photo!

Ingredients

Count

Nutrition

1411

Calories

Comments Print recipe

Ingredients:

Serving

4 large duck legs* (about 2 3/4 lb total , cut from two 5 1/2- to 6-lb ducks)
a 750-ml. bottle light fruity red wine such as pinot noir (about 3 1/4 cups)
a bouquet garni of 10 lightly crushed juniper berries**, 3 whole cloves, a 4- by 1 inch strip orange zest, and 1 bay leaf tied together in a cheesecloth bag
1 tbsp vegetable oil
1 large carrot, cut into 1/4-inch dice
1 large celery rib, cut into 1/4-inch dice
1 large onion , cut 1/4-inch dice
2 large fresh parsley
3 medium onions, halved or quartered
2 ripe bosc pears
2 tbsp unsalted butter
1 tbsp fresh lemon juice
2 tsp honey
1/4 tsp salt
a beurre manie made by rubbing together 2 tbsp softened unsalted butter and 2 tbsp all-purpose flour
garnish: parsley sprigs
available in spice section of supermarkets

Directions:

Trim excess fat from duck legs, reserving fat for the sautéed kale. In a large bowl marinate duck legs in wine with bouquet garni, covered and chilled, 2 hours.
Transfer legs to a plate, reserving wine and bouquet garni. In a heavy kettle large enough to hold legs in one layer heat oil over moderately high heat until hot. Pat legs dry with paper towels and season with salt. Cook legs, skin sides down, 20 minutes, or until skin is crisp and mahogany-colored, removing fat from kettle as it rendered with a metal bulb baster (or very carefully pouring it off). Turn legs and cook until browned on other side, about 2 minutes, transferring as browned to a plate.
Pour off all but about 2 tablespoons fat from kettle and sauté vegetables with salt to taste, stirring occasionally, until tender and lightly browned, about 15 minutes. Add duck legs, skin sides up, with parsley sprigs and reserved wine and bouquet garni and simmer, covered, 1 1/2 hours, or until tender. Braised duck legs may be prepared up to this point 2 days ahead and chilled, covered. Reheat mixture over low heat, adding 1/3 cup water, before proceeding with duck preparation.
Make roasted pears and onions during last hour of duck braising: Preheat oven to 400°F.
In a shallow baking pan large enough to hold onions and pears in one layer melt butter in oven and swirl pan to coat. Add onion halves, cut sides down, and quarters, and bake 30 minutes. Add pears, cut side down, to pan and bake 20 minutes, or until pears and onions are tender and lightly browned. In a cup stir together lemon juice, honey, and salt and add to onions and pears, tossing to coat.
Transfer duck legs to a warm plate and keep warm, covered with foil. Discard parsley sprigs and bouquet garni and strain liquid into a 1-quart measuring cup, reserving vegetables. Let liquid stand until fat rises to top and skim and discard fat. Return liquid to kettle and simmer until reduced to about 2 cups. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Stir reserved vegetables and minced parsley into sauce and heat through if necessary.
Serve duck legs, with sauce spooned over them and garnished with parsley sprigs, with roasted pears and onions.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1410.81 Kcal (5907 kJ)
Calories from fat	449.78 Kcal
		% Daily Value*
Total Fat	49.98g	77%
Cholesterol	729.53mg	243%
Sodium	911.52mg	38%
Potassium	287.14mg	6%
Total Carbs	28.77g	10%
Sugars	9.01g	36%
Dietary Fiber	5.29g	21%
Protein	199.41g	399%
Vitamin C	29.4mg	49%
Vitamin A	0.3mg	8%
Iron	13.7mg	76%
Calcium	121.5mg	12%

Amount Per 100 g
Calories	150.67 Kcal (631 kJ)
Calories from fat	48.03 Kcal
		% Daily Value*
Total Fat	5.34g	77%
Cholesterol	77.91mg	243%
Sodium	97.34mg	38%
Potassium	30.67mg	6%
Total Carbs	3.07g	10%
Sugars	0.96g	36%
Dietary Fiber	0.56g	21%
Protein	21.3g	399%
Vitamin C	3.1mg	49%
Iron	1.5mg	76%
Calcium	13mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Rainbow Slaw

Cabbage, green, Cabbage, red, Carrots, Celery, Onions, red and 5 more..
White Chicken Enchiladas

Chicken legs or 1 whole chicken, Carrots, Stalks celery and 10 more..
Corn Chowder

Vegetable oil, Carrots, finely chopped and 14 more..
Chicken Tortilla Soup (Similar to Houston's)

Vegetable oil, Carrot, diced, Celery, diced, Onion, diced and 12 more..
Slow-Cooker Corn Chowder

Vegetable oil, Carrots, finely chopped and 14 more..
Potato Chowder

Vegetable oil, Chopped carrots (approx. 2 large carrots) and 8 more..
1-Hour Ham and Bean Soup

Vegetable oil, Diced or sliced carrot, Diced celery and 7 more..
traditional spaghetti bolognese

Butter, Olive oil, Carrot, Stalks celery, Onion and 14 more..
Melt in Your Mouth Carrots

Carrots, sliced 1/4-inch thick and 5 more..
Shepherd's Pie

Unsalted butter and 16 more..