Glazed Leg of Duck with Pear Compote

Pasta dishes are always a good idea!

Season the duck legs with salt and season with pepper. Heat the clarified butter in a roasting pan, brown the legs in it all around and extinguish with stock.

Roast the legs with the skin side up in the heated oven on the 2nd shelf from the bottom at 200 degrees for 1 hour. (Gas 3, convection oven 40 min/180 degrees ).

In the meantime, for the compote, peel and core the pears, cut into wedges and sprinkle with the juice of one lemon. Slit the chili peppers, remove the seeds and cut into narrow strips.

Melt the sugar and butter in the frying pan, extinguish with vinegar and add the pear juice. Boil the pan juices for 5-10 minutes until syrupy. Let the pears and chili bubble in it, remove from the stove and steep in the hot gravy.

For the glaze, cut the dried apricots into small cubes and heat them at low temperature in the apricot jam.

Brush the duck legs in the roaster with it, sprinkle with sesame seeds and breadcrumbs and brown under the heated broiler in 3-4 min.

Arrange the glazed duck legs with the compote and serve with vegetable noodles.

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