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My recipe
Duck legs with pear and Muscat sauce
Introduction
My idea was to make the duck breast, but because this recipe was prepared for the Gourmand’s dinner recipe contest I had to take legs as the breasts would not fit into the budget.
- 2 duck legs
- 1 shallot
- 1 bay leaf
- 1 sprig rosemary (2in)
- 2-3 sprigs thyme
- Salt, black pepper
- In a pan heat 2 tbsp drawn butter and fry the legs from all sides until golden
- Transfer to a roasting dish, add in the juices and fat from frying, shallot, bay leaf, rosemary, thyme, season with salt and pepper and cook for about an hour
- 2 firm pears
- 1/3 tsp crushed cardamom
- 1 tsp brown sugar
- 2 tbsp Muscat
- 1 tbsp drawn butter
- Peel and cork the pears
- Cut into the small cubes
- Heat the butter on a pan and fry the pear until golden
- Sprinkle with the sugar, wait until the sugar melts, add in the wine, cardamom, stir gently and remove from the heat
- 150 ml Muscat
- 2 tbsp lemon juice
- 40 g brown sugar
- In a saucepan combine the wine, sugar and lemon juice
- Bring to the boil, reduce the heat to the minimum and allow to simmer until the liquid reduces by 2/3 and thickens
- Arrange the duck legs on the warm plates, garnish with the pear and drizzle with the sauce
Thoughts and Ideas
I usually make this recipe with the duck breast, but the legs also worked very well. If you don’t like cardamom, you can take cinnamon. I also added 50 ml Muscat to the legs.
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