Braised duck with pears

You can't imagine how this dish smells! This recipe for stewed duck with pears is an absolute wonder. A stew that has always felt very autumnal to me, even though I can assure you I make it whenever I have the chance. The duck meat turns out tender and flavorful, the pears are delicious and the sauce—what can I say about the sauce! It is simply addictive.

To make it as perfect as I describe, one of the secrets is cooking it in the Le Creuset cast iron casserole. I'm in love with this casserole dish, because it has everything to turn any stew into a work of art. Its body and lid, made of enameled cast iron, provide a completely natural and very even cooking, and its heat retention and distribution is fabulous.

You'll see that even with the heat very low, everything cooks wonderfully; the constant, gentle heat ensures meat that is tender and full of flavor. Also, it's so beautiful that you can bring it to the table to serve it there. It looks incredible! And when you lift the lid, the wonderful aroma of this stewed duck with pears will fill the room and draw more than one round of applause from the diners.

I hope you try it and tell me what you thought. I'm sure you'll like it as much as I do, so here is the recipe for one of my favorite dishes, stewed duck with pears.

recipe: https://www.youtube.com/watch?v=Ya5Y0EIHcig

Ingredients (For 6 people)

• 1 duck of 1.5 kg
• 10-12 small pears (1.5 kg)
• ½ onion
• 15 small shallots
• 70 g butter
• 2 tablespoons olive oil
• 1 glass of rancio wine
• 1 cinnamon stick
• 2 cloves
• 400 ml chicken or vegetable stock
• 5 chive stalks
• Salt
• Pepper

Preparation

1. Peel 4 or 5 pears and chop them. Peel the onion and cut it into strips.
2. Clean the duck. Salt and pepper to taste.
3. Put your Le Creuset round casserole to heat over low heat with 50 g of butter, the sliced onion and the chopped pears.
4. When it begins to brown, add the chopped duck so it gets color. Add a little salt and freshly ground pepper, the two cloves and the cinnamon stick and let the duck brown.
5. Next, add the glass of rancio wine.
6. About 2-3 minutes later, when the alcohol has evaporated, add the stock and let everything simmer over low heat for 45 minutes.
7. In a frying pan or casserole, brown the small shallots with the remaining oil and butter. Sprinkle them with half a glass of water and cook them over low heat for about 20-30 minutes.
8. Once cooking is finished, remove the pieces of duck from the casserole, take out the cinnamon stick, and blend the sauce with the electric blender.
9. Peel the remaining pears and boil them in the sauce for 10 minutes. Arrange the pieces of duck and gently shake the casserole to help them settle. To finish, sprinkle the chopped chives on top.