This mountain recipe is very old. At the time when vegetables were rare and expensive, we used these high altitude pears which are quite green and firm, preserved on oats.
Difficulty:[usr 2]
Salt and pepper the duck inside. Peel the garlic clove and rub the bread crouton with it, then slip it inside the poultry with the sprig of thyme. Drizzle the duck with olive oil and roast it in the oven for about 45 minutes. Take it out and cover it with aluminum foil. Book. Slightly degrease the cooking in the roasting pan.
Peel the pears, cut them in half, remove the core and seeds, arrange them in the duck's cooking dish, powder them with ginger and cook them in a low oven for 20 minutes. Peel the onion and the boiled tomato. Chop the onion, crush the tomato, seed, peel and chop the garlic cloves.
Drain the pear halves and set aside. Still in the baking dish, sauté while stirring the onion, tomato, chilli, almonds and garlic. Then deglaze with the rancio by adding the vinegar and 2 glasses of water. Mix. Remove the garlic bread crouton from the duck and mash it.
Use it to bind this very fragrant sauce that you will serve with duck, whole or cut into pieces, accompanied by cooked pear halves.
The Rancio is a wine produced in Catalan country and more particularly in Roussillon
Source:Cuisines Régionales de France. Languedoc-Roussillon. Editions de Fanal.
