A traditional Catalan dish featuring roasted duck paired with white wine-poached pears, enriched with a savory sauce and almond-garlic picada.
160 minutes
A traditional Catalan dish featuring roasted duck paired with white wine-poached pears, enriched with a savory sauce and almond-garlic picada.
Duck
0 lb
to taste
Olive Oil, divided
cups
Blanched almonds, whole
pieces
Unripe Pears, peeled, cut in half, and cored
pieces
cups
Onion, finely chopped
pieces
Tomatoes, grated or peeled and chopped
pieces
teaspoons
cups
sprigs
Bay Leaf
pieces
pieces
Brandy, or pear brandy
tablespoons
1. Preheat Oven and Prepare Duck
Preheat your oven to 400°F (200°C). Place the duck in a roasting pan and rub it all over with salt and one tablespoon of olive oil. Prick the skin lightly with a fork to allow the fat to render out. Roast the duck breast side down for one hour.
2. Remove Fat and Continue Roasting
After the first hour, remove the duck from the oven and carefully pour out the accumulated fat. Add half a cup of water to the roasting pan and flip the duck breast side up. Return it to the oven and continue roasting for another hour and ten minutes until the skin is nicely browned and the juices run clear.
3. Toast Almonds
While the duck is roasting, toast the almonds on a baking sheet lined with foil in the oven for about 5-6 minutes until they are fragrant and slightly golden.
4. Poach Pears
Prepare the pears by simmering them in a saucepan with the white wine for 15-30 minutes. The pears should become tender but not fall apart, absorbing the wine's flavor.
5. Prepare Sauce
In a wide casserole, heat the remaining three tablespoons of olive oil over low heat and sauté the finely chopped onion for about 10 minutes until it's soft and translucent. Add the grated or chopped tomatoes, a pinch of salt, and the sugar, then increase the heat to high and cook for another 8 minutes until the mixture is well blended and slightly caramelized. Pour in the chicken stock, thyme, bay leaf, and the wine from the pears. Allow the sauce to simmer for about 15 minutes.
6. Add Duck Juices to Sauce
Once the duck is done, let it rest while you ladle off any excess fat from the roasting pan. Add the duck's cooking juices to the sauce.
7. Create Picada
To create the picada, grind the toasted almonds, garlic cloves, and brandy into a fine paste using a mortar and pestle or a food processor. Stir this paste into the sauce and let it simmer for 10 minutes to thicken and integrate the flavors.
8. Combine Duck and Pears with Sauce
Cut the duck into four pieces and add them along with the pears to the sauce. Heat everything through until it's well combined and ready to serve.
Opt for a fresh, high-quality duck. If possible, choose a free-range or organic bird for the best flavor and texture.
Before cooking, bring the duck to room temperature to ensure even roasting. Pat the skin dry with paper towels to remove excess moisture, which helps achieve a crispy skin. Score the skin lightly in a diamond pattern, being careful not to cut into the flesh, to help render the fat.
Start roasting the duck breast side down at a high temperature to render the fat, then lower the heat and flip the bird to ensure even cooking and a crispy skin. Baste the duck periodically with its own juices to keep it moist.
Season the duck generously inside and out with salt, pepper, and any aromatic herbs called for in the recipe. Allow it to sit with the seasoning for at least 30 minutes, or even overnight in the fridge for deeper flavor penetration.
After roasting, let the duck rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring a moist and tender meat.
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