Ara din ir-riċetta bil-Malti: Papra mixwija u lanġas fl-inbid aħmar
We find many recipes of duck with orange, however in this recipe we find the duck is cooked in a marinade of wine and pears.
Serves: 2 persons
- 2 large solid pears, peeled
- 500 ml red wine
- 250 ml water
- 60 ml blackcurrant liqueur or sweet red vermouth
- 2 tbsp caster sugar
- 1 cinnamon stick
- 2 duck breasts, with skin but without fat (175 g each)
- Coarse salt
- 125 ml chicken stock
- 1 tbsp balsamic vinegar
- Heat the oven to 160 C. Remove the base of the pears with a knife so that they can stand upright.
- Mix the wine, liqueur or vermouth, water, sugar and cinnamon stick in a saucepan on medium heat. Stir for 2-3 minutes until the sugar has dissolved.
- Place the pears in the liquid and simmer for 20 minutes. Turn the pears from time to time to ensure that they are well-cooked on each side. Remove from heat and let them cool for an hour.
- Meanwhile, slice the skin of the duck with a knife about 1 cm apart. Rub salt into the duck and let it sit for 15 minutes.
- Heat up a skillet on medium heat and place the duck skin side down. Fry for 5 minutes on each side until golden.
- Place the duck in an oven dish and cover with foil. Cook in the oven for 10 minutes or until the duck is cooked to your liking.
- Lift the pears from the saucepan with a draining spoon and place in a bowl. Retain 125 ml of the wine mixture.
- Take 2 tbsp of gravy from the skillet and place in another saucepan. Add the retained wine mixture, the chicken stock and the balsamic vinegar. Place the saucepan on high heat and as soon as the mixture comes to the boil, reduce heat to a simmer 3-5 minutes, or until it has reduced by half. Add the pears and warm for 5 minutes.
- Cut the duck in wide strips and serve with the pears and sauce.
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