Roast duck with pears



  • 1 duck, boned
  • 4 pears
  • 2 onions, cut into cubes
  • 2 leeks cut into small slices
  • 2 carrots cut into small slices
  • 2 tomatoes peeled and cut into slices
  • Bouquet of herbs (cinnamon, bay, thyme, rosemary and savory)
  • 1 glass of brandy
  • Flour
  • Olive oil
  • Salt
  • Pepper
  • Water
  • Grind in a mortar:
  • 2 cloves of garlic
  • 1 handful of almonds
  • 2 biscuits or carquinyolis


Brown the seasoned duck and drain off the excess fat. Add the onions, carrots and leeks, and when they are well browned, the tomato. When well cooked, flambé with the brandy and leave to reduce. Then add the water and the bouquet of aromatic herbs. Peel, halve, flour the pears and fry them on each side. Add them to the casserole when the duck has turned tender and leave to cook for a while longer. Ten minutes before the end of cooking, check for salt and add the mortar's contents. 

 Category: Meats.