Duck with Chestnuts

Directions

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