*adapted from Villa Germania's recipe

Ingredients2 Duck Legs
2 pears, peeled
400 ml red wine
150 ml demi glace
lemon zest
Rougié Duck Fat
2 cloves garlic, chopped
1/3 bundle thyme
Rosemary sprigs
Coarse salt and pepper to taste
Beetroot leaves, for garnishing

Directions

Season the duck legs with coarse salt, thyme, rosemary, pepper, and garlic.
Leave to marinate in a covered dish for 12 hours.
Rinse the legs to remove all the coarse salt from the marinated legs.
Dry them with paper towels.

Preheat the oven to 225°F (110°C).
Put the duck legs in a deep oven-safe dish and rub them with melted duck fat, cover them completely.
Cook in the oven for 2-3 hours (without boiling) until the meat is tender and easily pulls away from the bone
*To know if it's ready, no blood should come out.
To finish the confit and give it a crispy texture, remove the duck legs from the fat and let them drain.
Heat a skillet over medium-high heat with a small duck fat.
Fry the duck legs skin-side down until the skin is crispy and golden brown.

Pour the red wine with the pears into a deep pan and cook for 15 minutes.
Remove the pears from the pan and set aside.

To make the sauce, reduce the wine in the pan in half and cook it over high heat. Add the demi-glace and set aside.

Assemble the plate by brushing it with sauce, placing a leg on top, and arranging the pear on the side, garnishing with beetroot leaves.
Serve immediately.