Recipes: 26.01.2026

Crispy duck leg served over tangy pear in anise syrup and sweet chokeberry and raspberry sauce

Recipe for 6 servings

Ingredients:

Duck leg:

Duck legs (raw) – 6 pcs. (approx. 1 800 g)
Sea salt – 24 g
Ground black pepper – 5 g
Garlic – 18 g
Fresh thyme – 10 g
Bay leaf – 4 g
Duck fat – 1000 g

Spicy pear:

Hard pears, peeled – 900 g
White sugar – 220 g
Water – 400 g
Star anise – 8 g
Cinnamon bark – 6 g
Fresh chilli peppers – 20 g
Apple cider vinegar – 25 g
Lemon juice – 20 g

Sauce:

Chokeberry, frozen or fresh – 350 g
Raspberries, frozen or fresh – 300 g
Cane sugar – 160 g
Red wine, dry – 180 g
Orange juice – 120 g
Ground cloves – 1 g
Ground cardamom – 1 g

Method of preparation:

Duck legs

Clean and thoroughly dry the duck legs. Rub with salt and freshly ground pepper. Add finely chopped garlic, thyme and bay leaf. Set aside to marinate for 12 hours at 2-4 °C.

Pour duck fat over the marinated duck legs and confit at 90°C for about 2.5-3 hours, until the meat is tender and comes off the bones easily. Drain excess fat before serving, then bake in an oven preheated to 220 °C, or fry in a skillet, skin-side down, until crisp and golden.

Spicy pear in anise syrup

Combine water and sugar, then boil until a clear syrup forms. Add aniseed, cinnamon and finely chopped chilli peppers. Put the pears in and simmer until soft, but still maintaining their shape. At the end of cooking, add apple cider vinegar and lemon juice. Remove from the heat and let the pears cool in the syrup.

Chokeberry and raspberry sauce

Combine the fruit with cane sugar, red wine and orange juice. Cook over low heat until the fruit falls apart and the liquids are reduced. Add cloves and cardamom, then blend until smooth and strain through a fine sieve. Reduce to the consistency of a thick, velvety sauce.