(Duck with chestnuts – Our recipes)

Time: preparation: 10 minutes ........ plus the time for cutting the duck ........ cooking: about 60 minutes 1 duck, cut into pieces 2 fresh young onions, finely chopped 4 tablespoons dried chives 2 tablespoons dried parsley 2 teaspoons dried sage 2 orange juice 20 peeled chestnuts 400 g (14 oz) peeled tomatoes,     cut into pieces 6 tablespoons extra virgin olive oil 1 little glass of lemon-flavoured liqueur Salt easy recipe

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  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Let the duck pieces fry lightly on all sides in the olive oil and onions put in a large pan.
Add the lemon–flavoured liqueur (limoncino) and let it evaporate partially.
At this point add all the aromatic herbs, orange juice and tomatoes. Season to taste with salt and keep on cooking, half-covered, until the meat is tender and cooking juice is well retired. Add some boiling vegetable stock only if necessary.
You need about an hour to complete the cooking but the real time depends on the meat quality.
Add the chestnuts 20 minutes before switching off the gas.

Note

• - You can also use frozen chestnuts
• - You can cook this dish in advance .

What's the right wine?
Our suggestion is: Rossese di Dolceacqua (red wine from Liguria)

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".