Duck Ragout with Pears & Orange

Name: Duck Ragout with Pears & Orange
Yield: Serves 4
Cuisine: France
Ingredients: 1 onion, sliced; 1 tbsp oil; 1 large duck, about 6 lb/2.7 kg; salt and pepper; 1 tbsp butter; 1 tsp tomato paste; bouquet garni; 1 orange, sliced; 3 tbsp Grand Marnier or orange liqueur; backbone of duck, wing pinions, giblets; ¼ cup/60 ml white wine vinegar; 1 cup/250 ml basic brown sauce; 3 pears, peeled, quartered and rubbed with cut lemon; 2 tbsp/30 g brown sugar; 2 cups/500 ml water

Preparation info

Serves
4

Difficulty
Medium

Appears in

La Varenne Pratique

By Anne Willan

Published 1989

About

A nutty grain such as brown rice, wild rice, or bulghur is a good accompaniment to this duck dish.

Ingredients

1 large duck, about 6 lb/2.7 kg
1 tbsp

Europe
France
Dinner
Mediterranean
Gluten-free

Method

Cut the duck into 6 pieces. To make the stock: chop up the backbone, wings and giblets, heat the oil and brown them for 10-15 minutes. Add, and brown, the onion. Discard the fat, add the remaining ingredients and season. Simmer, for ¾-1 hour until reduced to 1 cup/