Duck with Chestnuts

For the duck with chestnuts, separate the legs and breasts from the duck. Season everything with salt and pepper and brown in a roasting pan on the skin side at low temperature. When the fat begins to ooze, turn the pieces of meat and add the celery and onions.

Now add the garlic, the paradeis pulp, crushed black peppercorns and the apricots. Brown everything and deglaze with a dash of vegetable soup and red wine.

Steam in the preheated oven at 200 degrees Celsius for 20 minutes. Keep pouring vegetable soup and red wine.

Then remove the duck breasts and steam the legs for another 10-15 minutes.

Degrease the resulting stock, thicken with a little flour butter and season with salt and pepper.

Cut the chestnuts crosswise over the top and put them in salted water for about 4 min. Now drain the salted water and cover with water. Peel and cut out the brown skin from under the shell.

Sauté the shallots in a saucepan with butter, dust with flour and pour in the milk. Stir everything quickly with a whisk until smooth and cook for 3 minutes. Add the peeled chestnuts and cook on low heat for about 5-10 minutes until soft. Finally, season with chopped parsley, salt, pepper and nutmeg.

Serve the duck with chestnuts!

Preparation Tip:

Duck with chestnuts goes well with bread dumplings!

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