Ingredients
For the stock
- 1 tablespoon olive oil
- 1 small carrot, cut into chunks
- 1 onion, cut into chunks
- 2 bay leaves
- 1 thyme sprig
- 1 parsley sprig
- 6 black peppercorns
- 2 kg (4 lb 8 oz) whole duck, cut into 8 pieces
- ¼ teaspoon freshly ground nutmeg
- ½ teaspoon sweet smoked paprika
- a pinch of ground cloves
- 1 tablespoon olive oil
- 8 shallots, peeled
- 8 baby carrots, trimmed
- 2 garlic cloves, cut into slivers
- 4 tablespoons rich cream sherry
- 1 cinnamon stick
- 4 firm ripe pears, cut in half and cored
- 60 g (2¼ oz/heaped ⅓ cup) whole blanched almonds, roasted
- 2½ tablespoons grated dark bittersweet chocolate
Method
1. Make the stock a day ahead using the wings and neck of the duck. Heat the olive oil in a large saucepan, add the duck wings, neck, carrot and onion and cook over medium heat, stirring occasionally, for 15–20 minutes, or until browned. Add 1.25 litres (44 fl oz/5 cups) cold water, the bay leaves, thyme and parsley sprigs and peppercorns. Bring to the boil, then reduce the heat to low. Cover and simmer for 2 hours. Strain the stock, discarding the solids, then set aside to cool. Refrigerate overnight. The next day, remove the fat.
2. Preheat the oven to 180°C (350°F/Gas 4).
3. In a small bowl, combine the nutmeg, paprika and cloves with a little sea salt and freshly ground black pepper. Dust the duck pieces with the spice mixture. Heat the olive oil in a flameproof casserole dish, then brown the duck pieces in batches for 6–7 minutes over medium–high heat, turning once. Set the duck aside.
4. Drain off all but 1 teaspoon of fat from the casserole dish. Add the shallots and carrots and sauté over medium heat for 3–4 minutes, or until lightly browned. Add the garlic and cook for a further 2 minutes. Add the sherry and stir well to loosen any bits stuck to the bottom of the pan, then add the duck stock, cinnamon stick and all the duck pieces.
5. Bring to the boil, then cover with a tight-fitting lid and transfer to the oven. Bake for 1 hour 10 minutes, turning the duck halfway through. Add the pears and bake for a further 20 minutes, or until the duck is tender.
6. Meanwhile, process the almonds in a food processor until finely ground. Tip into a bowl, add the chocolate and stir to combine.
7. Using a slotted spoon, remove the duck and pears from the stock and transfer to a serving dish with the carrots, shallots and cinnamon stick. Cover and keep warm.
8. Bring the stock to the boil, then cook over high heat for 7–10 minutes, or until reduced by half. Add 3 tablespoons of the hot liquid to the almond and chocolate mixture, stir well, then whisk into the reduced sauce to thicken. Season to taste, pour over the duck and serve.
