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How to make Roasted duck with red wine spiced pears and shallots

Yield = 4
Prep time: 0:30
Cook time: 1:30
Total time: 2:00

Ingredients

  • 4 pears, peeled, quartered
  • 12 golden French shallots, peeled
  • 2 cups (500ml) dry red wine
  • 1 cinnamon stick
  • 6 whole cloves
  • 1 teaspoon fennel seeds
  • 4 (about 800g) duck legs
  • 1 tablespoon olive oil
  • 2 baby endives, leaves separated
  • 1/2 cup (55g) walnut halves, toasted
  • 1 tablespoon walnut oil

Method

  • 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.
  • 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.
  • 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.
  • 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.