Pato con Peras (Catalan Duck Braised with Pears and Red Wine)

• 4 pieces Duck legs, skin on, bone-in
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 500 ml Red wine, dry
• 400 ml Chicken stock
• 2 pieces Bay leaves
• 3 medium Pear, ripe but firm
• 1 tbsp Sherry vinegar

1. Pat the duck legs dry, then season all over with the salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat.
2. Brown the duck legs, skin-side down first, for 6 to 8 minutes until deeply golden, then turn and brown the other side for 3 to 4 minutes. Transfer to a plate; pour off excess fat, leaving about 1 tablespoon in the pot.
3. Reduce the heat to medium and add the onion; cook for 6 to 8 minutes until softened and lightly golden. Add the garlic and cook for 1 minute until fragrant.
4. Pour in the red wine and bring to a lively simmer, scraping up any browned bits. Simmer for 8 to 10 minutes to reduce slightly.
5. Add the chicken stock and bay leaves, then return the duck legs to the pot, skin-side up. Bring back to a gentle simmer, cover, and cook on low for 60 minutes, turning the legs once halfway, until the meat is very tender.
6. Meanwhile, peel the pears, cut into quarters, and remove the cores. Keep the pieces fairly large so they hold their shape during braising.
7. Add the pears to the pot, nestling them into the liquid around the duck. Cover and simmer for 15 to 20 minutes until the pears are tender but not collapsing.
8. Stir in the sherry vinegar, then simmer uncovered for 5 to 10 minutes until the sauce looks glossy and lightly coats the back of a spoon. Taste and adjust seasoning with a little more salt and pepper if needed; remove the bay leaves before serving.

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