Oporto Duck with Pears in Red Wine
Season the duck inside - Fill it with a spring of rosemary - Sprinkle the outside with salt and pepper - Bake at 220°C for 15 min - Lower the oven temperature to 200°C and let continue roasting for 30 minutes - Cut the duck separating the skin, legs, breasts and wings - Remove the rosemary and set aside - For port sauce: chop skin and fry in a pan - Add the brandy - Flame it and add the Oporto wine and water - Season and reduce heat - Continue cooking for 20 minutes - Stir well and sprinkle with sugar and pepper - Strain the sauce - Put the duck in a pan and add the sauce - Let boil for 3 min - For the Pears: Peel the pears - In a saucepan, melt the sugar - Add the lemon juice, the skin of the orange, vanilla and ground cinnamon - Stir a few seconds - Add red wine - Put peeled pears in the syrup - Cook for 30 minutes on low heat - Let cool in the same syrup - Serve this pears with the duck and Enjoy!
Sep 7, 2015 by
Servings: 4 persons
Prep Time: 1 hour
Total Time: 3 hours
Prep Time: 1 hour
Total Time: 3 hours
Related Categories: Meats,
Ingredients:
1 duck - 4 potatoes - 1 cup of Oporto wine - 1 cup of brandy - 2 cups of water - 1 teaspoon of sugar - Extra virgin olive oil - Salt - Pepper - Chopped parsley - Rosemary - For the pears: 4 pears - 125 grams of sugar - 4 cups of red wine - 1 tsp of lemon juice - The skin of an orange - 2 tbsp of vanilla - ground cinnamon
