Braised Cinnamon Duck with Caramelized Pears

Name: Braised Cinnamon Duck with Caramelized Pears
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Ingredients: braised peas, roast potatoes, buttered carrots and a little finely grated orange zest, to serve; freshly ground black pepper; braised peas, roast potatoes, buttered carrots and a little finely grated orange zest, to serve; braised peas, roast potatoes, buttered carrots and a little finely grated orange zest, to serve; 25 g/1 oz unsalted butter; braised peas, roast potatoes, buttered carrots and a little finely grated orange zest, to serve; 1 tsp demerara sugar; 2 small Rocha pears, skin left on, cored and cut lengthways into wedges; 1 onion, finely chopped; 200 ml/7 fl oz/scant 1 cup white wine; 225 g/8 oz firm pears, peeled, cored and chopped; 1 tsp ground cinnamon; 2 tbsp pear liqueur (Poire William); 2 tbsp pear liqueur (Poire William); 1 tsp sea salt; 1 large oven-ready duck, about 1.8 kg/4 lb, jointed

Preparation info

Serves
4

Difficulty
Easy
Ready in
3 hr

Appears in

Fiori Di Zucca

By Valentina Harris

Published 2013

About

This dish was created by my mother. She called it “alla Valentina Russa” in memory of our ancestress, because she felt it had a Russian feel. Perhaps she was right, and it is similar to the braised duck that Valentina may have served.

Ingredients

1 tsp sea salt
1 large oven-ready duck, about 1.8 kg/4

Main course
Gluten-free

Method

Preheat the oven to 170°C/325°F/Gas 3. Rub the sea salt over the skin of the duck. Heat a large casserole over a high heat until very hot. Add the duck, skin side down, and fry for 5 minutes, or until sealed and browned. Pour off the excess fat, then turn the duck over and brown the ot