Comments on: Sweet + Savory + Crispy Skin = Braised Duck Legs in Pear, Craisin and Balsamic Sauce

By: Columbus Foodie » Blog Archive » March 2009 Roundup

Columbus Foodie » Blog Archive » March 2009 Roundup — Sun, 19 Jul 2009 22:34:28 +0000

[...] Orzo with Turkey Meatballs from Vanilla Basil, Sausage Stuffed Mushrooms from Vintage Victuals, Duck Legs with Pear, Currant and Balsamic Sauce from We Are Never Full, Cobb Salad Sandwich from Wives with Knives, Beef, Mushroom and Rice Noodle [...]

By: My Taste Heaven

My Taste Heaven — Sun, 05 Apr 2009 11:32:07 +0000

This is definitely a totally fresh recipe for me on duck. In our country, hardly find duck in this type of cooking. Will surely try the recipe. Thanks for sharing !

By: courtney

courtney — Fri, 27 Mar 2009 21:55:26 +0000

I could eat this all year round. Crispy Duck legs are Gods perfect fowl.

By: megan (brooklyn farmhouse)

megan (brooklyn farmhouse) — Fri, 27 Mar 2009 15:18:16 +0000

Love your use of craisins! I want to eat this right now.

By: admin

admin — Fri, 20 Mar 2009 23:16:01 +0000

EGGGGcelent question, mr. marc. and i’m glad you asked. in fact, if anyone would ask that astute question, it would be you. bravo.

the liquid only went up to the already super-seared skin (say that 3 times fast) of the legs. so they were super crispy to begin with and we made sure the level of the braising liquid never went above the skin. it did cook on the stovetop, uncovered, so the skin was never able to “decrisp” if that makes sense.

thank you for this observation b/c i can see how this could be confusing. i’m going to change a few things in the recipe right now. in fact, the amount of liquid may be different depending on the shape and size of your cooking vessel. i used my dutch oven that is oval in shape.

now i’m all sorts of confused! but that you for pointing this out. changing recipe now!

By: Marc @ NoRecipes

Marc @ NoRecipes — Fri, 20 Mar 2009 20:37:49 +0000

I’m a little confused, is the duck cooked on the stove? If so, do you put the legs under the broiler at the end to crisp the skin?

It really looks delicious and I’m very curious to hear how you got the skin evenly crisp.

By: Michelle

Michelle — Wed, 18 Mar 2009 14:30:22 +0000

I think I know what you mean about the varied meals you ate. I experience it too because at the end of the week I don’t feel wanting for anything at all! (Because I’ve basically eaten everything. ) Would love to get my duck skin as crispy as yours!

By: Jude

Jude — Wed, 18 Mar 2009 04:15:38 +0000

Now that’s what I call a stick to your ribs meal. Been having a craving for duck confit and your post made said craving worse

By: maggie (p&c)

maggie (p&c) — Mon, 16 Mar 2009 17:52:55 +0000

Yum! This looks really fabulous.

By: Lori Lynn @ Taste With The Eyes

Lori Lynn @ Taste With The Eyes — Sun, 15 Mar 2009 20:29:04 +0000

Nice combination of flavors. I especially like the pear with it, and oh that is some excellent looking crispy skin! I struggle with that when I cook duck.
LL