Le Canard à la Broche aux Châtaignes

Spit roasted duck with chestnuts

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

Because chestnuts came to be so much associated with poverty, they tend to have disappeared from country cooking, at least when guests are invited. Indeed many farmer’s scarcely bother to collect their crop. It is perhaps ironic that the bourgeoisie has discovered how delicious chestnuts can be, setting off so well the richness of the local pork and poultry. In the Auvergne, for example, chestnuts are mixed with Brussels sprouts and a few lardons. This mixture, (surprising to