Receta Duck With Chestnuts
by Global Cookbook

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Ingredientes

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.