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
Cuisine: French
Ingredients: 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

Category Main Course

Prep 20 minutes

Cook 130 minutes

Style French

Technique Braising

Diet Friendly Pescatarian

Daily Recipe: October 31, 2025

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!

Additional

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!