Roast Duck with Pears
Main Dishes • Spanish
Description
Roast Duck with Pears
Ingredients
- Duck 5 lbs
- Salt to taste
- Ground Black Pepper to taste
- Duck Fat 1 tablespoon
- Pears 3 pieces
- Chicken Broth 2 cups
- Garlic 10 cloves
- Onion 2 heads
- Carrot 2 pieces
- Leek 1 stalk
- Parsley 0 oz
- Thyme 0 oz
- Tomatoes 2 pieces
- Sherry 0.5 cup
- Wheat Flour 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 445°F.
Step 2
Wash the duck and clean the inside. Pat the duck dry with paper towels. Sprinkle with salt and pepper, rub the inside with melted fat. Place the duck breast side up on a baking sheet and roast for one hour in the oven. Then transfer it to a cutting board. Save the juices left in the baking sheet.
Step 3
While the duck is roasting, bring the broth to a boil in a pot.
Step 4
Peel the pears, cut them in half, remove the cores, add them to the broth, and simmer on low heat for 10 minutes. Then remove the pot from the heat and set aside, leaving the pear pieces in the broth.
Step 5
Pour about a third of a cup of the duck juices into a saucepan (cast iron or any other oven-safe pan) and place it over medium heat.
Step 6
You can now pour out the remaining juices from the baking sheet. In the saucepan, add finely chopped garlic, chopped onion, peeled and sliced carrots, chopped leek (only the white part), chopped parsley, a sprig of thyme, and cook, stirring occasionally, for about 30 minutes.
Step 7
Add the flour and stir.
Step 8
Add the peeled and crushed tomatoes, pour in the sherry, and cook for another 5 minutes. Then remove the saucepan from the heat and take out the sprig of thyme.
Step 9
Cut the duck into 4 pieces, place them in the saucepan, and mix with the other ingredients. Remove the pears from the broth, cut them into small wedges, and add them to the saucepan with the duck.
Step 10
Pour in the broth. Set over low heat and warm for 10 minutes.
Step 11
Place the pieces of duck on a serving dish. Serve the contents of the saucepan separately in a deep plate. Serve hot.
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