Duck with prunes, chestnuts and pedro ximenez sherry

Duck with prunes, chestnuts and pedro ximenez sherry

Pato con ciruelas

By
From
Spanish Made Simple
Serves
6

This dish has all the elements of the perfect Christmas centrepiece, if it wasn’t for the fact that it is just too easy to prepare. You know how complicated we like to make it when it comes to Christmas – nothing can take half an hour.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
1 small whole duck, cleaned
8 garlic cloves, Skin on but crushed
a handful peeled chestnuts
1 onion, thinly sliced
6 sprigs fresh thyme
12 prunes
125ml sweet pedro ximenez sherry
salt
freshly ground black pepper
bread, roasted, to serve
or roasted new potatoes, to serve

Method

  1. Preheat the oven to 200°C.
  2. Heat the olive oil in a wide ovenproof pan or casserole dish over a medium heat. Season the duck with salt and pepper and pan-fry on all sides until golden. Help yourself with a pair of tongs. After 10 minutes, remove the duck from the pan and set aside.
  3. Add the garlic cloves, chestnuts and onion to the pan and fry for 10 minutes. Add the thyme and prunes and cook for a further 5 minutes. Return the duck to the pan and flambé with the sherry. To do this, slowly tilt the pan towards the flame until the sherry catches, or light with a match. Let the flames flare up then die down and then add 250ml water.
  4. Put the pan in the oven and cook for 25 minutes, then switch off the heat and leave the duck in the oven for a further 20 minutes without opening the door. This should crisp up the skin and cook the duck to perfection as well as resting the meat.
  5. Serve as a centrepiece with some good bread or roasted new potatoes.

Note

  • For a really delicious accompaniment, cook the duck sitting over 600g new potatoes so that the potatoes roast in the sauce and meat juices.
Tags:
Spanish
simple
weekday
tapas
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