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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a heavy-bottomed frying pan and cook the duck, skin side down first, over medium heat until brown all over. Remove and set aside, reserving 4 tbsp of the cooking fat. | 2. Return 2 tbsp of the fat to the pan. Add the onion, carrot and thyme and cook over medium heat for 5 minutes or until onions are soft. | 3. Add the stock and tomato and bring to a boil. Reduce heat and simmer 30 minutes, with the lid slightly askew, until the sauce has thickened and reduced. | 4. Cool slightly, then puree in a food processor until smooth. Return to the pan with the duck and simmer gently over low heat for 30-40 minutes or until the duck is tender. | 5. While the duck is cooking, peel the pears, halve them and core them, leaving the stem intact. Place the pears in a saucepan with the cinnamon and just cover with cold water. Bring to a boil, reduce heat and simmer gently for 5 minutes our until the pears are tender but still firm to the bite. Remove the pears, cover to keep warm and add 1/2 cup of the pear poaching liquid to the tomato sauce. | 6. Remove the duck from the sauce and keep warm. | 7. Grind the almonds, garlic and brandy in a mortar and pestle or small blender to make a smooth paste. Add to the tomato sauce, season to taste and cook for another 10 minutes. | 8. Arrange the duck pieces on a serving platter and pour the sauce over the top. Arrange the warm pears around the duck and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
duck breast	4			-	-	-	-
red onion	2		diced	-	-	-	-
carrot	1		peeled diced	52.48	12.2624	1.1904	0.3072
thyme	2	teaspoons		1.6159999999999999	0.3912	0.08900000000000001	0.0269
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
tomato	2		ripe peeled deseeded diced	124.1379	27.5262	6.4768	1.0795
pear	4			319.2	85.288	2.016	0.784
cinnamon	1			-	-	-	-
almond	2	ounces	blanched toasted chopped	501.219	0.0	0.0	56.699
garlic clove	1			75.65	0.0	16.83	0.425
brandy	3	ounces		75.65	0.0	16.83	0.425

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.