New York City Chefs Daily Recipe for 01/17/2002 : Duck with Pears
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Duck with Pears recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 01/17/2002 : Duck with Pears
"Duck with Pears"
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"As we graze it grows"

6 large duck legs
1 tablespoon olive oil
2 thyme sprigs
1 large onion, sliced thin
1 cinnamon stick, halved
2 cups chicken stock

3 firm ripe pears
2 tablespoons olive oil
1/3 cup pine nuts
2 garlic cloves, sliced
1/2 teaspoon saffron strands
2 tablespoons raisins
Salt and Ground Black Pepper
Young thyme sprigs or parsley to garnish

Preheat the oven to 350 degrees.  Fry the duck legs in the olive oil for about 5 minutes until the skin is golden.  Transfer the duck to an ovenproof dish and drain off all but 1 tablespoon of the fat left in the pan. Add the onion to the pan and fry for 5 minutes.  Add the cinnamon stick, stock and thyme, bring to a boil.  Pour over the duck and bake in the oven for
1 1/4 hours.  Meanwhile peel, core and halve the pears and fry quickly in the oil until beginning to turn golden on the cut sides.  Pound the garlic, pine nuts and saffron in a mortar, with a pestle to make a thick, smooth paste.  Add the paste to the casserole along with the raisins and pears. Bake for 15 minutes more until the pears are tender.  Season to taste with salt and pepper and garnish with parsley or thyme. 
Serves 6.
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