---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry
       Yield: 4 servings
            Stephen Ceideburg
       1 lg Duck
     1/2 kg Chestnuts
       2 lg Oranges
   This dish, Spanish in origin, is rich in flavour and
   well worth the effort.
   Well beforehand, disjoint a large duck by cutting it
   into 2 breast pieces and 4 leg and thigh pieces. Use
   the back, neck and wings to make a good strong stock.
   Remove the excess fat and render for use another day.
   Parboil and peel 1/2 kg chestnuts.
   Heat a large, dry frying pan to very hot and saute the
   duck pieces until golden on all sides. Pour off all
   but 1 tablespoon of the fat which will have
   accumulated in the pan and gently fry a finely chopped
   large onion. When it is golden, add the zest and juice
   of 2 large oranges and stir to deglaze the pan.
   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. Simmer for
   30 minutes. Then add the duck breasts and chestnuts
   and, if necessary, more stock to cover and cook for 20
   minutes longer or until fork-tender.
   Remove the duck and chestnuts to a serving dish and
   keep warm while boiling the sauce hard to reduce until
   syrupy. Add a tablespoon of red currant jelly, adjust
   the seasoning and pour the sauce over the duck and
   chestnuts. Serve.
   Posted by Stephen Ceideburg
   From an article by Meryl Constance in The Sydney
   Morning Herald, 5/4/93. Courtesy Mark Herron.