Spanish duck:
In a pan barbecue on the charcoal webber with its lid on the following:
One duck jointed into eight pieces.
1.5 cups duck fat.
A few splashes of sherry.
A few pieces of sage.
2 bay leaves.
1 sprig thyme.
1 sprig parsley.
6 peppercorns.
¼ teaspoon freshly ground nutmeg.
½ teaspoon sweet, smoked paprika.
Pinch ground cloves.
1 sprig of sage.
1 sprig of rosemary.
Baste occasionally.
When almost cooked add four firm pears cut in half for a further ten minutes.
Serve with the following:
Toasted hazelnut.
Peppers and / or chili.
Pressed garlic.
Chopped paisley.
Croutons.
