You can't imagine how this dish smells! This recipe for stewed duck with pears is a real wonder. A stew that has always seemed very autumnal to me, even though I can assure you that I prepare it whenever I have the chance. The duck meat is tender and tasty , the pears are delicious and the sauce, what can I say about the sauce! It is simply addictive.
To make it as round as I'm telling you, one of the secrets is to cook it in the Le Creuset cast iron cocotte . I'm in love with this casserole, because it has everything to turn any stew into a work of art. Its body and lid, made of enamelled cast iron, provide totally natural and very homogeneous cooking , and its heat retention and transmission is fabulous.
You'll see that even with the heat turned down low, everything cooks wonderfully; the constant, gentle heat ensures tender, flavourful meat . What's more, it's so beautiful that you can even bring it to the table to present the dish. It looks like no other! And when you lift the lid, the wonderful aroma of this duck stew with pears will fill the room and draw applause from the diners.
I hope you try it and tell me what you think. I'm sure you'll like it as much as I do, so here's 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 onions
- 70 g butter
- 2 tablespoons olive oil
- 1 glass of rancid wine
- 1 cinnamon stick
- 2 cloves of spice
- 400 ml chicken or vegetable broth
- 5 stalks of chives
- Salt
- Pepper
Preparation
- Peel 4 or 5 pears and cut them into pieces. Peel the onion and cut it into strips.
- Clean the duck. Season with salt and pepper to taste.
- Place your Le Creuset round cocotte on a low heat with 50 g of butter, the chopped onion and the chopped pears.
- When it starts to brown, add the duck cut into pieces to give it some colour. Add a little salt and freshly ground pepper, the two cloves and the cinnamon stick and let the duck brown.
- Next, add the glass of rancid wine.
- After about 2-3 minutes, when the alcohol evaporates, add the broth and let everything simmer for 45 minutes.
- In a frying pan or casserole dish, brown the onions in the remaining oil and butter. Sprinkle them with half a glass of water and cook them over a low heat for about 20-30 minutes.
- Once cooked, remove the duck pieces from the cocotte, remove the cinnamon stick and blend the sauce with an electric mixer.
- Peel the remaining pears and simmer them in the sauce for 10 minutes. Arrange the duck pieces and gently move the cocotte around to settle them in the pot. To finish, sprinkle the chopped chives on top.
