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Duck with Pears

FDL
By
Fine Dining Lovers
Editorial Staff
Difficulty
Intermediate
Total Time
2H 40MIN

Ingredients

Almonds: 2 tbsp

Olive oil: 2 tbsp

Duck: 1, approx. 2 kg

White wine: 400 g, dry

Pears: 4 small, peeled, halved and cored

Onion: 1, diced

Tomatoes: 2, skinned and chopped

Chicken stock: 250 ml

Garlic: 3 - 4 cloves

Pear schnapps: 2 tbsp

Sage: 2 tbsp, fresh, chopped

This duck with pears recipe is a perfect main course to serve if you want to have a classy dinner at home. Check out the ingredient list and the preparation.

Method
01.

Heat the oven to 200°C (180°C in a fan oven), gas 6.

Spread the almonds on a baking tray and roast until golden.

Remove from the tray and leave to cool.

02.

Brush the baking tray with oil.

Pierce the skin of the duck multiple times. Rub with salt and 1 tbsp oil.

Place on the prepared baking tray, breast side down and roast for 1 hour.

Drain the fat, turn the duck and add 150 ml water.

Roast for another 50-60 minutes until the skin is crispy.

03.

Place the wine in a pot and bring to the boil.

Add the pears halves and cook for 10-20 minutes until soft.

04.

Fry the onion in the remaining oil for around 10 minutes on a low heat.

Stir in the tomatoes and simmer until thick.

Add the stock and some of the pear-wine broth and simmer for another 10 minutes.

05.

Grind the garlic and almonds in a mortar with the schnapps.

Stir into the sauce and season with salt and ground black pepper.

06.

Remove the duck from the oven and cut into pieces.

Add the meat juices to the sauce along with the sage, season to taste and serve with the drained pears and the duck.

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