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1
Score the fat on the duck legs - cut 3 lines one way and 3 intersecting lines the other way so you end up with a diamond pattern.
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2
Don't cut into the meat, only score the fat.
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3
Rub some salt and pepper all over the legs and a little olive oil
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4
In a heavy-bottomed pot, cook the duck legs, skin/fat side down until crisp and browned, about 4 - 6 minutes.
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5
Turn over and brown on the other side for 2 minutes.
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6
There will be fat released from the duck legs in the pan now.
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7
Remove the legs and allow to rest on a plate for a few moments
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8
Add the garlic and shallots to the duck fat in the pan and allow to cook for one minute.
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9
Pour in the wine and balsamic vinegar.
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10
Scrape up the bits off the bottom of the pan with a wooden spoon and allow the liquid to boil and reduce for a minute or two
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11
Add in the thyme sprigs, bay leaf, chopped pears and cranberries and stir together.
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12
Put the duck back into the pan, skin side up, along with any juices from the resting plate
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13
Add the stock, but don't allow the liquid level to go above the duck legs or else you'll end up with soggy skin instead of it being nice and crispy.
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14
Bring to a boil and then lower to a gentle simmer.
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15
Cook at a low simmer for 90 minutes uncovered
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16
Remove the legs and skim as much of the fat off the top of the gravy as you can a lot will have risen to the top
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17
Press the sauce through a sieve and mash down the pear, garlic and shallots to get as much of the flavor out as possible.
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18
Return the gravy to the pot and boil for 3 minutes to thicken it.
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19
Add a bit of sugar if it's too bitter for your taste and skim any more fat off the top
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20
Plate the duck with the gravy and some mash or roasted potatoes.
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21
I also served with balsamic roasted pears, recipe link below
