INGREDIENTS

INSTRUCTIONS

This dish, Spanish in origin, is rich in flavour and well worth the
effort.  Well beforehand, disjoint a large duck by cutting it into 2
breast  pieces and 4 leg and thigh pieces. Use the back, neck and wings
to  make a good strong stock. Remove the excess fat and render for use
another day. Parboil and peel 1/2 kg chestnuts.  Heat a large, dry
frying pan to very hot and saute the duck pieces  until golden on all
sides. Pour off all but 1 tablespoon of the fat  which will have
accumulated in the pan and gently fry a finely  chopped large onion.
When it is golden, add the zest and juice of 2  large oranges and stir
to deglaze the pan.  Put the duck legs into a large saucepan, pour the
orange- onion  mixture over them and add enough duck stock to cover and
several  sprigs of thyme. Simmer for 30 minutes. Then add the duck
breasts and  chestnuts and, if necessary, more stock to cover and cook
for 20  minutes longer or until fork-tender.  Remove the duck and
chestnuts to a serving dish and keep warm while  boiling the sauce hard
to reduce until syrupy. Add a tablespoon of  red currant jelly, adjust
the seasoning and pour the sauce over the  duck and chestnuts. Serve.
Posted by Stephen Ceideburg  From an article by Meryl Constance in The
Sydney Morning Herald,  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 106
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 10mg
Potassium: 314mg
Carbohydrates: 26.2g
Fiber: 5.3g
Sugar: 11.7g
Protein: 2g