| 1 | This dish, spanish in origin, is rich in flavour and well worth the effort. |
| 2 | well beforehand, disjoint a large duck by cutting it into 2 breast pieces and 4 leg and thigh pieces. |
| 3 | Use the back, neck and wings to make a good strong stock. |
| 4 | Remove the excess fat and render for use another day. |
| 5 | Parboil and peel ?kg chestnuts. |
| 6 | heat a large, dry frying pan to very hot and saute the duck pieces until golden on all sides. |
| 7 | Pour off all but 1 tablespoon of the fat which will have accumulated in the pan and gently fry a finely chopped large onion. |
| 8 | When it is golden, add the zest and juice of 2 large oranges and stir to deglaze the pan. |
| 9 | 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. |
| 10 | Simmer for 30 minutes. |
| 11 | Then add the duck breasts and chestnuts and, if necessary, more stock to cover and cook for 20 minutes longer or until fork-tender. |
| 12 | remove the duck and chestnuts to a serving dish and keep warm while boiling the sauce hard to reduce until syrupy. |
| 13 | Add a tablespoon of red currant jelly, adjust the seasoning and pour the sauce over the duck and chestnuts. |
| 14 | Serve. |
