Spiced Duck With Pears -

Spiced Duck With Pears

This delicious casserole can be cooked on the barbecue or stove. The browned pears are added towards the end of cooking, along with a pine nut and garlic paste to flavour and thicken.

Ingredients

6 duck portions, either breast or leg pieces
15ml/1 tbsp olive oil
1 large onion, thinly sliced
1 cinnamon stick, halved
2 thyme sprigs
475ml/16fl oz/2 cups duck or chicken stock

TO FINISH

3 firm ripe pears, peeled and cored
30ml/2 tbsp olive oil
2 garlic cloves, sliced
25g/1oz/⅓ cup pine nuts
2.5ml/½ tsp saffron strands
25g/1oz/2 tbsp raisins
Salt and freshly ground black pepper
Thyme sprigs or parsley, to garnish

Details

Serves: 6

Method

1. Fry the duck portions in olive oil for 5 minutes, until golden, or brush the portions with oil and cook them on a hot barbecue for 8-10 minutes, until golden. Transfer the duck to a large flameproof dish. If frying, drain off all but 15ml/1 tbsp of fat left in the pan.

2. Fry the onion in the frying pan for 5 minutes until golden. Add the cinnamon stick, thyme and stock and bring to the boil. Pour over the duck in the dish and cook slowly on a low barbecue for about 1¼ hours.

3. Halve the pears, brush with oil and barbecue until brown, or fry the pears in the oil on the hob. Pound the garlic, pine nuts and saffron with a pestle and mortar, to make a thick, smooth paste.

4. Add the paste, raisins and pears to the flameproof dish. Cook for 15 minutes until the pears are tender.

5. Season to taste and garnish with the fresh herbs. Serve with mashed potatoes and a green vegetable, if liked.

Cook's Tip:- A good stock is essential for this dish. Buy a large duck (plus two extra duck breasts if you want portions to be generous) and joint it yourself, using the giblets and carcass for stock. If you buy duck portions, use a well-flavoured chicken stock.

Related food category:

• Duck