Leg of duck with sweet and sour onion and pear vegetables

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the legs of duck, dab dry and rub with salt and pepper. Heat the oil in a roaster. Brown the legs all around. Deglaze with vinegar and 1/4 l stock and bring to the boil.

2. 2

   Wash the thyme and pluck the leaves from the stems. Add 2 tablespoons of brown sugar and half of the thyme to the duck legs and braise covered over a medium heat for 1 1/4- 1 1/2 hours.

3. 3

   Turn the legs from time to time and pour on the remaining stock and red wine. Peel the red onions and cut them into halves or quarters, depending on their size. Wash and quarter the pears, remove the core and cut the quarters into slices.

4. 4

   Add the onions and pear wedges to the duck legs about 10 minutes before the end of the cooking time. Spread the sesame balls on a baking tray and bake in a preheated oven (electric: 200 °C / gas: level 3) for approx. 25 minutes.

5. 5

   Remove the legs of duck and keep them warm. Stir the starch and a little water until smooth, add to the sweet and sour vegetables and bring to the boil again briefly. Season the vegetables with sugar, salt, vinegar and pepper.

6. 6

   Arrange the duck legs with the vegetables and sesame balls on plates. Serve garnished with the remaining thyme.