(Duck with chestnuts – Our recipes)

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1 duck, cut into pieces
2 fresh young onions, finely chopped
4 tablespoons dried chives
2 tablespoons dried parsley
2 teaspoons dried sage
2 orange juice
20 peeled chestnuts
400 g (14 oz) peeled tomatoes, cut into pieces
6 tablespoons extra virgin olive oil
1 little glass of lemon-flavoured liqueur
Salt

Time:
preparation: 10 minutes
plus the time for cutting the duck
cooking: about 60 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Let the duck pieces fry lightly on all sides in the olive oil and onions put in a large pan.
Add the lemon–flavoured liqueur (limoncino) and let it evaporate partially.
At this point add all the aromatic herbs, orange juice and tomatoes. Season to taste with salt and keep on cooking, half-covered, until the meat is tender and cooking juice is well retired. Add some boiling vegetable stock only if necessary.
You need about an hour to complete the cooking but the real time depends on the meat quality.
Add the chestnuts 20 minutes before switching off the gas.