To start you have to fix the duck, cleaning well and going through the alcohol flame.
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| Ingredients to make duck with pears and chestnuts to cava: |
| 1 duck of approximately 1,600 kg 6 pears 16 chestnuts 150 gr of pork butter 300 cl of cava wine 2 carries 2 leeks 1 medium onion 2 cups of bird broth 1 cup of oil 100 gr of hazelnuts and toasted almonds 1 cookie MarÃa 1 branch of parsley 1 garlic head 1 teaspoon of vinegar salt pepper tomillo laurel |
Ingredients to make duck with pears and chestnuts to cava:
2. Once this operation is completed, it is cut in pieces and seasoned with salt and pepper.
3. The pig butter and a little oil are introduced into a casserole, in which the duck is fried until the well-golden pieces are.
4. Then they retire from the casserole and are preserved in another container.
5. In the same casserole in which the duck has been browned and adding a little more lard and oil button if necessary, this time is made with the leeks, garlic, carrot and the chopped onion.
6. The vinegar is added first and the short bird broth and a part of the cava below, sautking the whole set.
7. In a separate mortar a chopped with fried garlic, almonds, hazelnuts, cookie and a parsley branch is prepared.
8. Once they are well fed, together with the chopped duck, the stir-fry that has previously been prepared; The rest of the cava, a shine sprig and a bay leaf are added and everything is cooked for 60 minutes.
9. While the duck is cooked, the pears are preparing, choping them and boiling them for 5 minutes, it is cooked and finally they are fried slightly.
10. The Pilongas chestnuts are prepared on the other hand, which will have to boil for 15 minutes.
11. When about 7 minutes are missing for the duck to be ready, the pears and chestnuts are incorporated.
