Baked duck with pears
5 servings
30 minutes
Roasted duck with pears is an exquisite dish of Spanish cuisine, harmoniously combining tender poultry meat and the sweetness of fruits. The origins of this recipe trace back to the gastronomic tradition of medieval Spain, where duck was cooked with various fruits to enhance its rich flavor. The use of sherry gives the dish a subtle wine aroma complemented by the softness of stewed pears. The roasted duck absorbs spices and herbs, creating a rich palette of flavors – from salty-spicy to sweet-fruity. This dish is perfect for special occasions and festive tables, and its rich taste pairs well with light side dishes like mashed potatoes or fresh vegetables.
1
Preheat the oven to 230 degrees.
2
Wash the duck and clean the inside. Pat the carcass dry with paper towels. Sprinkle with salt and pepper, rub the inside with melted fat. Place the duck breast side up on a baking tray and roast for an hour in the oven. Then transfer it to a cutting board. Save the juice left in the tray.
- Duck: 1.5 kg
- Salt: to taste
- Ground black pepper: to taste
- Duck fat: 1 tablespoon
3
While the duck is frying, bring the broth to a boil in a pot.
- Chicken broth: 2 glasss
4
Peel the pears, cut them in half, remove the cores, add to the broth, and simmer for 10 minutes. Then remove the pot from the heat and set aside, leaving the pear pieces in the broth.
- Pears: 3 pieces
5
Pour about a third of a cup of duck juice into a saucepan (cast iron or any other heat-resistant skillet) and place it over medium heat.
6
You can now pour out the juice remnants from the baking tray. In a saucepan, add finely chopped garlic, chopped onion, peeled and sliced carrots, chopped leek (only the white part), minced parsley, a sprig of thyme, and cook, stirring occasionally, for about 30 minutes.
- Garlic: 10 cloves
- Onion: 2 heads
- Carrot: 2 pieces
- Leek: 1 stem
- Parsley: 10 g
- Thyme: 5 g
7
Add flour and mix.
- Wheat flour: 1 tablespoon
8
Add the peeled and crushed tomatoes, pour in the sherry, and cook for another 5 minutes. Then remove the pan from the heat and take out the thyme sprig.
- Tomatoes: 2 pieces
- Sherry: 0.5 glass
9
Cut the duck into 4 pieces, place in a saucepan, and mix with other ingredients. Remove the pears from the broth, cut them into small wedges, and add to the duck in the saucepan.
10
Pour in the broth. Place on low heat and heat for 10 minutes.
11
Place the duck pieces on a plate. Put the contents of the saucepan separately in a deep dish. Serve hot.
