Duck with Almond Pear Sauce

Ingredients

• 2 EL almond kernels
• 1 duck (ca. 2 kg)
• Salt
• 2 EL olive oil
• 400 g dry white wine
• 4 small pears
• 2 Tomatoes
• 250 ml poultry broth
• 3 fresh garlic cloves
• 2 EL pear brandy
• pepper (ground)
• 2 EL freshly chopped sage

Instructions

1. 1.

   Preheat the oven to 180°C fan.

2. 2.

   Spread the almonds on a baking tray and roast in the oven until golden brown. Remove from tray and let cool.

3. 3.

   Rinse the duck, pat dry and prick the skin all over. Rub with salt and 1 EL oil. Place breast side down on an oiled deep baking tray and roast in the oven for about 1 hour. Drain the fat, turn the duck and pour in about 150 ml water. Cook for another 50-60 minutes until the skin is browned.

4. 4.

   Bring the wine to a boil in a pot. Peel the pears, leave the stem, halve and core them. Add half to the wine and simmer gently for 10-20 minutes until soft. Boil the tomatoes, shock, peel, quarter, core and chop. Dice the onion finely and slowly steam in a hot pan with remaining oil for about 10 minutes until tender. Mix in the tomatoes and reduce to a creamy consistency. Add broth and some pear juice and simmer for another ~10 minutes. Peel the garlic and crush with almonds and brandy in a mortar. Stir into the sauce and season with salt and pepper.

5. 5.

   Take the duck out of the oven and cut into pieces. Pour the roasting juices over the sauce, add sage, taste and serve on plates with drained pears and duck.