Recipe Roasted duck with red wine spiced pears and shallots : Practical and Delicious

Recipe Roasted duck with red wine spiced pears and shallots : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Roasted duck with red wine spiced pears and shallots. You are currently reading Recipe Roasted duck with red wine spiced pears and shallots : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Roasted duck with red wine spiced pears and shallots requires 30m, cook 1h 30m and serve 4. Caution: allergy Contains peanuts, tree nuts and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Rich roast duck is complemented by the sweetness of pears and the crunchiness of walnuts.

Ingredients:

11 Ingredients

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  4 pears, peeled, quartered
  
  
  


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  12 golden French shallots, peeled
  
  
  


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  2 cups (500ml) dry red wine
  
  
  


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  1 cinnamon stick
  
  
  


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  6 whole cloves
  
  
  


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  1 tsp fennel seeds
  
  
  


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  4 (about 800g) duck legs
  
  
  


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  1 tbsp olive oil
  
  
  


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  2 baby endives, leaves separated
  
  
  


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  1/2 cup (55g) walnut halves, toasted
  
  
  


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  1 tbsp walnut oil
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Place the pears, shallots, red wine, cinnamon, cloves and fennel in a medium saucepan over high heat. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until pears and shallots are tender. Remove from heat.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 200°C. Use a slotted spoon to transfer the pears and shallots to a roasting pan. Add the duck legs and drizzle with the oil. Season with salt and pepper. Roast in oven, turning occasionally, for 35-40 minutes or until duck is golden and crisp and cooked through. Remove from oven and set aside for 5 minutes to rest.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, place the poaching liquid in a medium saucepan over medium-high heat. Bring to a simmer. Cook, stirring occasionally, for 5 minutes or until sauce reduces to a syrupy consistency.
  
  
  


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  Step 4
  
  
  
  
  Place the duck among serving plates. Arrange the endive, walnuts, pears and shallots on the plates and drizzle with walnut oil. Drizzle the red wine syrup over the duck and serve immediately.
  
  
  

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