Total Time
Prep 20 mins
Cook 1 hr 40 mins

This dish is a little work but the end result is glorious! The sauce adds an interesting finish. In Spain, this dish is traditionally made with goose, but duck is more readily available here.

Ingredients Nutrition


  1. Heat the oil in a heavy-bottomed frying pan and cook the duck, skin side down first, over medium heat until brown all over. Remove and set aside, reserving 4 tbsp of the cooking fat.
  2. Return 2 tbsp of the fat to the pan. Add the onion, carrot and thyme and cook over medium heat for 5 minutes or until onions are soft.
  3. Add the stock and tomato and bring to a boil. Reduce heat and simmer 30 minutes, with the lid slightly askew, until the sauce has thickened and reduced.
  4. Cool slightly, then puree in a food processor until smooth. Return to the pan with the duck and simmer gently over low heat for 30-40 minutes or until the duck is tender.
  5. While the duck is cooking, peel the pears, halve them and core them, leaving the stem intact. Place the pears in a saucepan with the cinnamon and just cover with cold water. Bring to a boil, reduce heat and simmer gently for 5 minutes our until the pears are tender but still firm to the bite. Remove the pears, cover to keep warm and add 1/2 cup of the pear poaching liquid to the tomato sauce.
  6. Remove the duck from the sauce and keep warm.
  7. Grind the almonds, garlic and brandy in a mortar and pestle or small blender to make a smooth paste. Add to the tomato sauce, season to taste and cook for another 10 minutes.
  8. Arrange the duck pieces on a serving platter and pour the sauce over the top. Arrange the warm pears around the duck and serve.