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Duck Three Ways with Roasted Pears, Shallots, Wilted Chard and a Red Wine Reduction

Prepare tender confit duck, spiced roasted duck breast, and a rich red wine sauce served with pears and chard.

DinnerDuckFrench CuisineGourmetConfit
Estimated Nutrition
Calories
1310.2
kcal / serving
5240.8 kcal total
Carbs
11.3g
per serving
45.2 g total
Fat
115.1g
per serving
460.5 g total
Protein
48.1g
per serving
192.4 g total
Cook Time
180
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
1
knob
Butter
for frying
50
g
Butter
for sauce
100
g
Unsalted Butter
for roasting
Fruits
1
piece
Pear
cut into wedges
Liquids
110
ml
Red Wine
250
ml
Beef Stock
Meat
4
piece
Duck Leg
separated into drumstick and thighs
4
piece
Duck Breast
skin scored
NutsSeeds
15
g
Table Salt
per kilo of duck legs
3
sprigs
Thyme
leaves only, fresh
5
tbsp
Flat leaf Parsley
roughly chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
2
piece
Star Anise
1
piece
Cinnamon Stick
0.5
tsp
Black Peppercorn
4
piece
Clove
0.5
tsp
Cumin Seed
OilsFats
300
g
Duck Fat
1
tbsp
Olive Oil
Vegetables
2
piece
Shallot
whole
1
head
Chard
sliced

Method

1
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