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Roasted duck legs with pears and red wine
Duck legs slow-roasted until tender, then crisped with pear quarters, dry red wine, and honey. Serve with dumplings or mashed potatoes.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 2 hr
- Total time
- 2 hr 15 min
- Temperature
- 160–200 °C (325–400 °F)
- Servings
- 4 servings
- Difficulty
- Medium
Roast the duck legs covered until tender, then uncover and finish roasting with pear quarters, red wine, and honey. The wine and pan juices reduce during roasting to make a sauce that complements both the pears and the duck.
Ingredients
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Instructions
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Season the duck legs
10 minPat the duck legs dry with a paper towel and score the skin in several places. Season all over with salt, pepper, and thyme.
Roast covered
1 hr 30 minPlace the duck legs skin-side up in a roasting pan, pour in 200 ml water, and cover. Roast in a preheated oven at 160 °C (325 °F) for 1 hour 30 minutes.
Add the pears and wine
25 minPeel, quarter, and core the pears. Increase the oven temperature to 200 °C (400 °F). Pour off some of the fat from the roasting pan, arrange the pears around the duck legs, and pour in the wine mixed with the honey. Roast uncovered for 20–25 minutes, until the skin is crisp and the pears are tender.
Serve
Serve the duck legs with the pears and wine pan juices, accompanied by Slovak bread dumplings or mashed potatoes.
Tip: Choose firm pears for roasting, such as Conference pears; ripe, soft pears would fall apart in the oven.
This recipe was translated from the Slovak original: Kačacie stehná s pečenými hruškami a červeným vínom
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