Salpimentar the inner cavity of the duck.
| 🚻 5 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make duck with chestnuts: |
| For 4-6 people :: 1 3 kg duck. Clean and eviscerated, the liver and the duck, the neck and tips of the wings 1 kg. Of peeled chestnuts 6 onions 150 gr. of butter 1 Hinojo bulb 125 gr. of peeled nuts 2 twigs of thyme 1 twig of rose |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make duck with chestnuts:
2. Fill with the liver, thyme, rosemary and half of the chestnuts.
3. Close the opening with kitchen thread.
4. Put the duck in a tray trying to be left sideways.
5. Cut the garlic head in half and put it on the tray.
6. Incorporate the gizzards, the neck and the tips of the wings.
7. spread the duck with half of the butter.
8. Salpimentar the duck on the outside and put the tray in the oven still cold.
9. Put the oven at 240º C. T roast the duck for an hour.
10. Water it often with the juice of the cooking itself.
11. Remove from the oven, turn the duck on the side and roast another one.
12. Peel and cut on large pieces onions and fennel.
13. melt the rest of the butter on a casserole and sauté the onion and fennel.
14. Incorporate the remaining chestnuts and remove.
15. Pour the broth, cover and bring to a boil.
16. Slowly cook about 40 minutes.
17. Remove the lid, reserve 1 glass of broth and let the rest reduce.
18. rectify salt, add the nuts and cook 5 more minutes.
19. When you are golden bake at 150º C., water with juice and roast 30 more minutes.
20. Remove the bird from the tray, cover with paper and let stand 30 minutes.
21. Bring to boil and scratch the bottom with a spatula.
22. Pass the sauce obtained by the Chinese strainer.
23. Put the duck without the thread in a fountain and serve with the sauce and chestnuts.
