Duck Ragout with Pears & Orange

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


  1. 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/