Recipes

Duck with quinces and chestnuts

01, DIC, 2017

Ingredients:

1 duck cut into eighths

2 onions

5 tomatoes

1 leek

1 bunch of herbs with thyme, bay leaf, parsley and marjoram, wrapped in leek

2 cinnamon sticks

2 glasses of white wine

1/2 l of chicken stock

2 or 3 quinces

1 lemon

1/2 kg of chestnuts, put into soak for 12 hours

 

Minced:

1 garlic

4 crackers

 1 handful of roasted and peeled almonds

Duck liver

1 glass of mellow wine

 

Elaboration:

Season the duck and fry it in a pan.

Pour a little of the fat from the pan in a clay pot and put it to fire. Add the onion and let it brown. Add the tomato and cook all together. Add bunch of herbs and the white wine and leave to reduce.

Put the pieces of duck in the pot along with the juice and add the broth. Cover and let simmer.

Meanwhile, prepare the quince. Peel them and cut into thick slices and marinate them in lemon. Put a pan with water, the skin of lemon and a sprig of cinnamon to the fire. Incorporate the quince and cook. Add it to the pan with a little of their juice.

Mince garlic, crackers, toasted almonds, duck liver and the rancid wine. Add it to the pan and cook over low heat. Add the chestnuts 15 minutes before end of cooking.


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