- Serves: 4
- Cook Time:
- Prep Time: 45 minutes plus cooling
- Effort: medium
For the duck stock
- duck neck, wings, and trimmings
- 1 onion, chopped
- 2 bay leaves
- 2 tbsp thyme, leaves only
- 4 peppercorns
- salt and black pepper
For the duck
- 1 large duck, about 1.6kg, cut into eight portions
- ½ tsp sweet paprika
- ½ tsp ground cumin
- 2 tbsp olive oil
- 10 shallots, peeled
- 100baby g carrots
- 2 cloves garlic, crushed
- 2 cinnamon sticks
- 4 tbsp sweet sherry
- butter, for frying
- 4 firm pears, halved and cored
- 100 g almonds
1. To make the stock put the duck neck, wings and trimmings in a pot with the onion, bay leaves, thyme, parsley and peppercorns. Cover with cold water and add salt to taste. Bring to a boil and simmer for about an hour, until the stock has reduced. Leave to cool, then strain. Cover and refrigerate the stock until ready to use.
2. Heat the oven to 180C/gas 4. Place the duck pieces in a large bowl. Sprinkle with the paprika, cumin and some salt and pepper and rub the spices into the meat.
3. Heat the oil in a large sauté pan or frying pan and fry the duck pieces until brown. Transfer to a large, heavy casserole dish.
4. Add the shallots and baby carrots to the sauté pan and cook for 2-3 minutes. Add the garlic and cinnamon, then pour in the sweet sherry and stir vigorously to deglaze.
5. Pour this mixture over the duck pieces in the casserole and add the duck stock. Cover and cook in the oven for about an hour and 15 minutes.
6. Meanwhile, in a clean frying pan, melt a little butter and sauté the pears until golden brown. When the duck has been cooking for 1 hour and 15 minutes, place the pears on top of the duck and return to the oven uncovered to continue cooking for another 20 minutes.
7. To serve, add the chopped toasted almonds to the casserole and serve two pieces of duck per person with a little sauce, accompanied by the pears.
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