4 ripe but firm pears
1 tablespoon (15 ml) fat (rendered duck fat)
1 cup (250 ml) poultry or vegetable stock
Fresh juice from one half lemon
1 tablespoon (15 ml) honey
1/2 teaspoon (2.5 ml) butter
1 teaspoon (5 ml) sugar
Salt and pepper
1 twig thyme or rosemary (optional)
1/2 teaspoon (2.5 ml) pink peppercorn (optional)
Season the duck legs and sauté in the duck fat until nicely browned.
Transfer in a roasting pan. Add the stock, the honey and lemon juice.
Finish cooking, covered, at 160-180°C (325-350°F), until the meat
is tender (approx. 1 hour and 30 minutes). To check the state
of cooking, prick the meat with a sharp blade.
The flesh must not resist the blade either in or out.
As the duck legs are roasting, peel and coarsely chop fresh pears.
Heat the butter and sugar in a skillet. Add the pear chunks
to the hot mixture and sauté until lightly browned.
You may want to sprinkle the dish with pink peppercorn
or fresh herbs like rosemary or thyme.
Serves: 4
Cooking time approx: 2 hours
Chef: Thierry Daraize
