Honey Mustard Duck Legs with Pears and Onions

Honey Mustard Duck Legs with Pears and Onions

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3 shallots, finely chopped
1/2 cup melted butter
1/2 cup Dijon mustard
1/2 cup artisanal honey (if bought at grocery store, check label for high fructose corn syrup)
8 duck legs
5-6 pears, cut into wedges
Juice of 1/2 lemon
3 small onions, quartered
2 tbsp melted butter
8 duck legs


Mix the shallots, 1/2 cup melted butter and mustard together.  Loosen the skin over the drumstick portion of the legs and insert a little of the mustard mixture between the skin and meat, then  spread more of the mixture over the entire leg, reserving some for basting.

Preheat the oven to 375 F and put the duck inside for 1 1/2 hours, basting every 30 minutes with the reserved mustard mixture.

In the meantime, stir the lemon juice into the pear wedges and set aside.  Stir the melted butter into the onion quarters, adding them to the oven after the duck has cooked for 45 minutes.  Cook the onion in the oven for 30 minutes, then add the pears and continue to cook for another 15 minutes.