Duck with Pears

How to prepare duck with pears

• Heat the oven to 200°C (180°C in a fan oven), gas 6.
• Spread the almonds on a baking tray and roast until golden.
• Remove from the tray and leave to cool. Brush the baking tray with oil.
• Pierce the skin of the duck multiple times. Rub with salt and 1 tbsp oil.
• Place on the prepared baking tray, breast side down and roast for 1 hour.
• Drain the fat, turn the duck and add 150 ml water.
• Roast for another 50-60 minutes until the skin is crispy.
• Place the wine in a pot and bring to the boil.
• Add the pears halves and cook for 10-20 minutes until soft.
• Fry the onion in the remaining oil for around 10 minutes on a low heat.
• Stir in the tomatoes and simmer until thick.
• Add the stock and some of the pear-wine broth and simmer for another 10 minutes.
• Grind the garlic and almonds in a mortar with the schnapps.
• Stir into the sauce and season with salt and ground black pepper.
• Remove the duck from the oven and cut into pieces.
• Add the meat juices to the sauce along with the sage, season to taste and serve with the drained pears and the duck.