Duck in hazelnut sauce from Winter Food by Jill Norman
This Spanish dish can be made using a whole duck, cut into four pieces, or with the legs of two ducks, saving the breasts for grilling or roasting. The combination of nuts, garlic, parsley, wine or...
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Cooking tools:
- Skillet
- Slotted spoon
- Stove
- Chef's knife
Ingredients
- 4 duck legs, or 1 duck cut into 4 pieces
- 1 onion, chopped
- 4 cloves garlic, chopped
- 200 g tomatoes, peeled and chopped, or use tinned
- 1 teaspoon pimentón
- salt, to taste
- 100 g hazelnuts, roasted, skins removed and ground
- 150 ml dry sherry
- 2 tablespoons chopped parsley
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