Duck with Chestnuts
1/2 kg Chestnuts 2 lg Oranges This dish, Spanish in origin, is rich in flavour and well worth the effort. Well beforehand, disjoint a large duck by cutt...
Ingredients
- 1/2kg chestnuts
- 2lg oranges
Directions
- 1
Stephen Ceideburg 1 lg Duck 1/2 kg Chestnuts 2 lg Oranges This dish, Spanish in origin, is rich in flavour and well worth the effort
- 2
Well beforehand, disjoint a large duck by cutting it into 2 breast pieces and 4 leg and thigh pieces
- 3
Use the back, neck and wings to make a good strong stock
- 4
Remove the excess fat and render for use another day
- 5
Parboil and peel 1/2 kg chestnuts
- 6
Heat a large, dry frying pan to very hot and saute the duck pieces until golden on all sides
- 7
Pour off all but 1 tablespoon of the fat which will have accumulated in the pan and gently fry a finely chopped large onion
- 8
When it is golden, add the zest and juice of 2 large oranges and stir to deglaze the pan