2 Tbs. oil 1 onion, peeled and finely chopped 3 cloves garlic, crushed 4lb/1.8kg oven-ready duck, in 8 pieces wineglass dry white wine 3/4pt/425ml duck or chicken stock 1 tsp. fresh thyme, chopped salt and freshly ground black pepper 2 pears, peeled, cored and sliced thickly 1oz/25g unsalted butter 3 Tbs. ground almonds freshly chopped parsley to garnish
Instructions
1) Heat oil in a pan and fry onion and garlic until softened. Remove with a slotted spoon and reserve. Add duck pieces to pan and fry briskly to brown. Return onion mix and pour over wine and stock. Add thyme. Bring to the boil and season. Cover and simmer for 1 1/2 hours or until duck is tender.
2) Meanwhile, fry pears gently in butter for 3 minutes to caramelize. Remove with a slotted spoon and reserve. About 15 minutes before end of cooking time, stir ground almonds into duck stew. Add pears and gently mix in. Check seasoning.
3) Add stew into a serving dish and sprinkle with chopped parsley to garnish.
