Pears are a fruit with a strong association with the end-of-year holidays. This recipe is an elegant one to serve for gatherings of family and friends alike!
Makes 4 to 6 servings
4-pound duck, cut into pieces
3 tablespoons ghee
½ cup water
8 pears, not quite ripe
¼ cup dried cranberries (not sweetened)
Salt and pepper to taste
1. Cut the duck into large pieces, working with the bones. Keep the skin on the duck. Wash and pat dry the pieces. Set aside.
2. Cut the rooted bottom off the leeks. Work with the whitest part of the leeks, cutting off the green top. Slice the leeks into ¼-inch rounds, and rinse them in a colander as many times as necessary to remove any sand that may be there.
3. Heat the ghee in a skillet over medium heat and add the leeks, stirring and cooking until translucent, about 3 minutes. Transfer to the slow cooker.
4. Cut the top off and core the pears, and cut them into cubes. Put the pears on top of the leek mixture. Add the duck pieces, and season with salt and pepper. Cover and cook on Low for 10 to 12 hours or on High for 6 to 8 hours until the duck is very tender.
5. Transfer the duck to a platter and cover with foil to keep warm. Add the cranberries to the leek and pear mixture, and continue to cook on Low for about 20 minutes. Serve the leeks on the side.
From Paleo Italian Slow Cooking
Duck meat is loaded with iron—more per serving than chicken, turkey, and even certain cuts of beef. Iron is essential for a healthy immune system, as it supports red blood cells that transport nutrients in the body. When cooked, the meat is red, just like a lean cut of beef.
Cider Mill Press loves slow cookers (especially during our cold Maine winters!), so we've developed a cookbook for every lifestyle! Our eight cookbooks feature everything from Gluten-Free to Paleo to Low-Acid and Low-Carb meals for the slow cooker, with recipes for breakfast, lunch, dinner, desserts, and side dishes.