Wild duck with fruit

09006 WILD DUCK with FRUIT INGREDIENTS for 4 PEOPLE a Mallard of about 1, 200 kg.

150 kg of pitted prunes (quailità, California); 2 carrots.

250 g large chestnuts; 200 g peeled onions; 50 g of bacon; red wine; 2 tablespoons liquid honey; butter; oil; broth; salt and pepper; Boil the chestnuts for 20 minutes in salted water, Peel and deprive the second brown skin.

Gutted and fiammeggiate the duck, rinse it well inside and out, then dry it.

Is over and externally with salt and freshly ground pepper and add salt even internally.

In a rather large oval baking dish (which can contain in addition to volatile, the other ingredients) make heat 30 g butter with 3 tablespoons oil; lay the duck and let it cook on each side by drawing it 2 or 3 times.

Afterwards, then drizzle with a little red wine and put it in a hot oven at 200 ›.

Start cooking that will have? last about an hour and 20 minutes; Meanwhile, scrape the carrots, wash them and cut them into sticks.

Scottatele for 5 minutes in boiling water.

When the saràa half-cooked duck surround the illness with the onions, carrot sticks, chestnuts and cubed pancetta and roasted for 3 minutes first on high heat.

Sprinkle with a little red wine and broth Alternately, continue cooking.

10 minutes before the end pull momentarily the duck from the oven and, using a brush, coat the rolling volatilely highlighting especially vegetables and honey, which serve? a polishing, and glassarle to make it more crispy duck skin.

Finish cooking and serve this very special plate hot.

If you don't like the combination of sweet to savory you can omit adding the honey without the recipe remains ' penalized '.