Plated beautifully in a deep white soup bowl. The braised duck leg takes centerstage, adorned by slices of honey-browned pears, flecks of thyme, and lustrous pearl onions, peeking amidst the luscious, deep-amber broth. Served with a side of rustic artisanal bread.

Duck Pear Bourguignonne

Name: Duck Pear Bourguignonne
Prep time: 20 min
Cook time: 130 min
Total time: 150 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 Bosc pears peeled, halved, core removed; 4 duck legs; 12 small pearl onions peeled; 4 garlic cloves crushed; 2 cups dry red wine; 4 cups chicken stock; 6 small turnips peeled and quartered; 2 sprigs fresh thyme; to taste salt; to taste pepper; 2 tablespoons olive oil; 2 tablespoons demerara sugar

French duck stew with caramelized onions and pears.

Category Main Course

Prep 20 minutes

Cook 130 minutes

Style French

Technique Braising

Diet Friendly Pescatarian

Daily recipe · October 31, 2025

A little about this dish

Inspired by the French tradition of 'Duck à la Bourguignonne,' this revised version replaces the usual apple with a pear and integrates autumn-rooted vegetables for a seasonal twist. It promises a delightful balance of earthy sweetness from the pears, caramelized onions and savoriness from the duck legs. A perfect blend which encapsulates the heartwarming spirit of comfort food while also stimulating your palate.

Ingredients (for 4)

Bosc pears — 4 — peeled, halved, core removed
Duck legs — 4
Small pearl onions — 12 — peeled
Garlic cloves — 4 — crushed
Dry red wine — 2 cups
Chicken stock — 4 cups
Small turnips — 6 — peeled and quartered
Sprigs fresh thyme — 2
Salt — to taste
Pepper — to taste
Olive oil — 2 tablespoons
Demerara sugar — 2 tablespoons

Preparation

Step 1 — 🔥⏲️👍

First, preheat your oven to exactly 275°F.
Step 2 — 🦆🧂🍳

Heat the olive oil in a dutch oven over medium-high heat. Season the duck legs with salt and pepper, then brown them in the pan for 5-7 minutes on their skin side.
Step 3 — 🦆🍳🔄

Flip the duck legs and sear the other side for 5 minutes. Put them on a plate afterwards.
Step 4 — 🧅🍷👨‍🍳

Sauté the pearl onions and crushed garlic in the same pan until slightly caramelized. Deglaze the pan with the red wine and let it simmer for a few minutes until it reduces.
Step 5 — 🍐🍚🥘

Arrange the peeled and halved Bosc pears and quartered turnips around the duck in the dutch oven. Sprinkle the whole arrangement evenly with demerara sugar.
Step 6 — 🥘🌿⏲️

Pour the chicken stock into the pan and add the thyme sprigs. Cover the dutch oven and transfer it to your preheated oven. Cook everything inside for 2 hours or until the duck is tender.
Step 7 — 🦆🍲🥘

Transfer the duck and vegetables to a serving platter. Allow the sauce in the pan to simmer until it reduces by half.
Step 8 — 🦆🥣😋

Pour the reduced sauce carefully over the duck and vegetables. Your dish is ready to be served!

A final fox tip

You can easily replace duck with chicken thighs if you prefer. The dish pairs beautifully with a glass of Pinot Noir which adds another layer of complexity to the flavors. This is a fun dish to prepare with kids - they can help peel the garlic and stir the sauce!