For many years duck was only for the wealthy of Spain. That is no longer the case. Many a Spanish home is experimenting with duck and it is seen as a nice change from chicken.
Here is a recipe ensuring that the image of duck as a meat only to be served with an orange sauce, is consigned to history.
duck, 1 oven ready 2 kilos
peaches, 8 medium sized
wine, 500 mils of white wine
2 tablespoons of sugar
100 mils of olive oil
1 slice of toasted white bread
one eighth of a teaspoon of both ground cloves and ground cinnamon
salt and pepper
Peel the peaches and place in a pan. Pour in the white wine and stir in the sugar. Poach the peaches in the wine for ten minutes; then remove from the heat and leave to stand in the wine syrup. Wash and dry the duck. Combine the olive oil with the salt, pepper, ground cloves and ground cinnamon. Brush this mixture over the duck, inside and outside. Then tie the duck securely in position with kitchen string. Grease in a roasting pan with olive oil and lay the duck in it. Brush with the spiced olive oil and roast in a preheated oven at 200 celsius for 30 minutes, basting several times with oil. Turn the duck, pour over a few ladles of the wine syrup . Then roast for a further 30 minutes. At the end of the cooking time, lift the duck out of the roasting pan and keep warm. Remove the peaches from the wine syrup. Strain the meat juices through a fine sieve into a casserole and skim off the fat. Add the wine syrup and boil rapidly to reduce. Pound the white bread with a little sauce in a mortar and pestle. Stir into the sauce and cook until the sauce has thickened. Season with salt and pepper. Place the peaches in the sauce and heat through. Divide the duck into portions and serve with the peaches and the sauce.