DUCK WITH PEARS
2 tablespoon olive oil
1 duck, cut into 8 serving pieces
2 Spanish onions, finely chopped
1 carrot, chopped
2 beefsteak tomatos, peeled, seeded and chopped
1 cinnamon stick
1 teaspoon chopped fresh thyme
1 cup chicken stock
4 firm pears, peeled, cored and halved
1 clove garlic
10 almonds, toasted
salt and fresh ground black pepper
herbs, to garnish (optional)
Heat oil in a frying pan, add duck in batches, skin-side down and cook over a fairly high heat for about 10 minutes until browned. Turn over and cook for about 8 minutes until underside is slightly browned. Using tongs transfer duck to absorbent kitchen paper to drain.
Remove excess oil from pan, leaving about 2 tablespoons. Add onions, carrot, tomatoes, cinnanmon and thyme and cook for about 5 minutes, stirring ocassionally, until onions have softened, but not browned. Add stock and simmer for 20 minutes.
Discard cinnamon and purée contents of pan in a food processor or blender or rub through a sieve. Return this sauce to pan and boil for about 1 - 2 minutes. Add duck and heat for 5 - 10 minutes.
Meanwhile, put pears in a saucepan into which they just fit. Just cover pears with water and simmer gently until tender.
Using a pestle and mortar, pound garlic and almonds to a paste. Mix in a little of the pear cooking liquid, then stir into sauce. Adjust consistency of sauce, if necessary, with more pear cooking liquid. Season to taste. Transfer duck to a warm serving plate and pour the sauce over the top. Arrange pears around duck. Garnish with herbs, if desired.
Return to Receipes
Return to Cooking Page