Roasted duck with Brown
25 06 07 - 08:02 Ingredients for 8 people:2 type ducks Berbería or Creole of 2 kilos each one, 16 black turnips of the Cerdaña, 18 escalonias, 24 chestnuts, 2 spoonfuls of chopped beans of cocoa, 1 liter and half of duck broth or of bird, 1/2 liter of port wine, butter, olive oil, salt, pepper.
Preparation:
To make the sauce:
To fry lightly 2 chopped escalonias. Once golden, to wet it with the port wine and to allow to reduce to a stocking leaves. To add 1 liter of broth. To reduce until getting a texture of sauce, to incorporate the chopped beans of cocoa and to tie with some butter. To rectify of salt and pepper. To request in the poultry two prepared ducks to roast. To peel the turnips and to cook them in water with salt. To cut them. To peel the escalonias, to fry them in oil and wet with 1/2 liter of bird broth. To cover them and to cook them until they are in their point. To peel the chestnuts and to boil them in water with salt. To pepper the ducks and to gild them in a brasera with oil and abundant butter until the skin acquires a beautiful golden color. To introduce the ducks in the oven to a temperature of 180º C during 10 minutes. To move away them and to allow them to rest 30 minutes. To fry the turnips, the escalonias and the chestnuts in a pan with oil and butter; to add some sauce and to allow it to glaze. Introduce the ducks again in to the oven 10 minutes to 180º C. to Carve the ducks beginning with the breasts that have to be rosy. Escaloparlas (to cut in slices) when serving and to accompany them of the garnish and the sauce. As for the thighs, to cut them for the half and to finish cooking them in a pan. They can be served after the breasts, accompanied by a salad bouquet.