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- This dish, Spanish in origin, is rich in flavour and well worth the effort.
- Well beforehand, disjoint a large duck by cutting it into 2 breast pcs and 4 leg and thigh pcs. Use the back, neck and wings to make a good strong stock. Remove the excess fat and render for use another day. Parboil and peel 1/2 kg chestnuts.
- Heat a large, dry frying pan to very warm and saute/fry the duck pcs till golden brown on all sides. Pour off all but 1 Tbsp. of the fat that will have accumulated in the pan and gently fry a finely minced large onion.
- When it is golden brown, add in the zest and juice of 2 large oranges and stir to deglaze the pan.
- Put the duck legs into a large saucepan, pour the orange- onion mix over them and add in sufficient duck stock to cover and several sprigs of thyme.
- Simmer for 30 min. Then add in the duck breasts and chestnuts and, if necessary, more stock to cover and cook for 20 min longer or possibly till fork-tender.
- Remove the duck and chestnuts to a serving dish and keep hot while boiling the sauce hard to reduce till syrupy. Add in a Tbsp. of red currant jelly, adjust the seasoning and pour the sauce over the duck and chestnuts.
- Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 4 servings | |
| Calories 1199 | |
| Calories from Fat 824 | 69% |
| Total Fat 91.43g | 114% |
| Saturated Fat 30.49g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 173mg | 58% |
| Sodium 146mg | 6% |
| Potassium 1204mg | 34% |
| Total Carbs 63.1g | 17% |
| Dietary Fiber 1.6g | 5% |
| Sugars 6.28g | 4% |
| Protein 28.89g | 46% |
