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    Catalan Roasted Duck with White Wine-Poached Pears

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    Pixicook editorial team

    A traditional Catalan dish featuring roasted duck paired with white wine-poached pears, enriched with a savory sauce and almond-garlic picada.

    Ingredients for Catalan Roasted Duck with White Wine-Poached Pears

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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Duck

    0 lb

    Substitute chevron-down

    Salt

    to taste

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    Olive Oil, divided

    cups

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    Blanched almonds, whole

    pieces

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    Unripe Pears, peeled, cut in half, and cored

    pieces

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Onion, finely chopped

    pieces

    Substitute chevron-down

    Tomatoes, grated or peeled and chopped

    pieces

    Substitute chevron-down

    Sugar

    teaspoons

    Substitute chevron-down

    Chicken Stock

    cups

    Substitute chevron-down

    Thyme

    sprigs

    Substitute chevron-down

    Bay Leaf

    pieces

    Substitute chevron-down

    Garlic Clove

    pieces

    Substitute chevron-down

    Brandy, or pear brandy

    tablespoons

    Substitute chevron-down

    How to Make Catalan Roasted Duck with White Wine-Poached Pears

    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.

    Pitfalls and tips

    Duck Selection

    Opt for a fresh, high-quality duck. If possible, choose a free-range or organic bird for the best flavor and texture.

    Duck Preparation

    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.

    Roasting Technique

    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.

    Seasoning

    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.

    Resting

    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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