Roast duck with Chestnuts and Quince


Roast duck with Chestnuts and Quince
One whole duck
4 quince
½ lb whole peeled chestnuts
Salt
Roasting bag

Preheat oven to 375 ͦ.

Wash and salt duck inside and outside. 

Wash, remove fuzz from quince, slice and remove seeds.  Mix quince and chestnuts and place inside of duck.  Place duck in a roasting pan and close bag.  With knife slit a few openings on bag to let steam escape during roasting.  Roast duck for 1 ½ to 2 hours.

Test duck with a fork and, when meat is tender, take out of oven.  Remove roasting bag.

Spread the leftover quince and chestnuts around the duck in a pan and roast for another half hour until crispy and the color is nice and brown.

Serve with mashed potatoes and gravy.

 

Chestnut cream with prunes and rum  

Serves 6

8-10 oz. of pureed chestnuts
Vanilla pudding
Milk
½ lb prunes
3 Tbsp rum
Whipped cream

Set six prunes aside to decorate puree.  Cut the rest into small pieces.  Put prunes in a small bowl and pour the rum over the.  Let them stand for an hour.

Prepare pudding according to directions and let it cool.

Set aside a small amount of pureed chestnuts for decorating.

With a fork, mash the rest until no chunks are left.  Mix in prepared pudding and mix well until smooth.

Layer chestnut cream, chopped prune and whipped cream.

Place reserved pureed chestnut over whipped cream, top it with reserved prunes.