Duck in hazelnut sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Winter Food

By Jill Norman

Published 2005

  • About

This Spanish dish can be made using a whole duck, cut into four pieces, or with the legs of two ducks, saving the breasts for grilling or roasting. The combination of nuts, garlic, parsley, wine or sherry, and sometimes tomato is a classic Spanish preparation that can be used with other poultry.


  • 4 duck legs, or 1 duck cut into 4 pieces
  • 1 onion, chopped
  • 4 cloves garl


Remove any surplus fat from the duck pieces. Heat a large frying pan and put in the duck, skin-side down. Brown the pieces on all sides, remove them with a slotted spoon and set aside. Pour off all but 1 tablespoon of the fat from the pan (keep it for roasting potatoes). Fry the onion until golden, add the garlic and fry a moment longer, then stir in the tomatoes. Season with pimentón an