Preparation time: 15 min - Cooking time: 1h 15 min
People 6
Ingredients
1 duck of 2 k
Extra virgin olive oil
2 onions
Carrots 2
1 leek
2 tomates
100 g brandy
1 bunch of aromatic herbs (bay leaf, thyme, rosemary)
6 white pears
For the bite
2 cloves of garlic
2 carquiñoles
10 g toasted almonds
50 g muscat wine
50 g dry white wine
Crafting
Clean and sear the duck. Chop and remove excess fat. Season. heat oil in a pan. Add the duck and brown little by little. Reserve.
Add the peeled and diced onions and carrots and the sliced leek to the same pan. Fry the whole thing and when it is golden brown, add the peeled and diced tomatoes. Pour in the brandy and let it reduce.
Put the duck in a casserole with the previous sauce and the sprig of aromatic herbs. Cover with water and continue cooking for 1 hour until the duck is tender.
To make the mince, mash the peeled garlic cloves, carquiñoles and toasted almonds in the mortar. Dilute the mixture with the muscat and white wine.
Add the minced meat and the pears, halved and cored, to the stew. Bring to a boil and remove from heat.
Serve the duck with the pears and the strained sauce.
Note: Carquiñoles are very typical dry pastas from Catalonia. They can be replaced with slices of toasted or fried bread.
See all recipes with origin: Catalonia
