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Duck with Pears

The best classy dinner ever i should say, and to be honest preparing this dish is a joy and to eat is Scrummy. Below is the ingredient list and the process to prepare.

Ingredients

  • Almonds 2 tbs
  • Olive oil 2 tbsp
  • Duck 1, approx. 2 kg
  • White Wine 400 g, dry
  • Pears b 4 small, peeled, halved and cored
  • Onion 1, diced
  • Tomatoes 2, skinned and chopped
  • Chicken Stock 250 ml
  • Garlic 3 - 4 cloves
  • Pear Schnapps bv 2 tbsp
  • Sage 2 tbsp, fresh, chopped

Instructions

Steps:

  1. Heat the oven to 200°C (180°C in a fan oven), gas 6.
  2. Spread the almonds on a baking tray and roast until golden.
  3. Remove from the tray and leave to cool. Brush the baking tray with oil.
  4. Pierce the skin of the duck multiple times. Rub with salt and 1 tbsp oil.
  5. Place on the prepared baking tray, breast side down, and roast for 1 hour.
  6. Drain the fat, turn the duck and add 150 ml of water.
  7. Roast for another 50-60 minutes until the skin is crispy.
  8. Place the wine in a pot and bring it to a boil.
  9. Add the pears halves and cook for 10-20 minutes until soft.
  10. Fry the onion in the remaining oil for around 10 minutes on low heat.
  11. Stir in the tomatoes and simmer until thick.
  12. Add the stock and some of the pear-wine broth and simmer for another 10 minutes.
  13. Grind the garlic and almonds in a mortar with the schnapps.
  14. Stir into the sauce and season with salt and ground black pepper.
  15. Remove the duck from the oven and cut it into pieces.
  16. Add the meat juices to the sauce along with the sage, season to taste, and serve with the drained pears and the duck.
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