Anatra con le castagne
Duck with chestnuts
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- 1 1.5kg (3.3 pounds) duck, cut into pieces
- 100g (3 1/2 ounces) fresh young onions
- 2 tablespoons dried chives
- 1 tablespoon dried parsley
- 1 dried sage leaf
- 2 orange juice
- 200g (7 ounces) peeled chestnuts
- 400g (14 ounces) peeled tomatoes, cut into pieces
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 1 little glass of lemon-flavoured liqueur (Italian limoncino)
- Salt
- Time:
preparation: 10 minutes
plus the time for cutting the duck
cooking: 60 to 70 minutes
total: 90 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 434 (kCal) 22 % GDA (*) - 1816 (kJ)
Protein: 44.8 (g) 90 % GDA
Total fat: 21.8 (g) 32 % GDA
Total carbohydrate: 14.3 (g) 6 % GDA
Sugars: 9.4 (g) 11 % GDA
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 some hours ahead.
What's the right wine ?
Our suggestion is: Rossese di Dolceacqua (red wine from Liguria)
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The author Loretta Sebastiani lives in Italy (IT)
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