DUCK THIGHS BRAISED IN BLACKCURRANT LIQUEUR AND PEARS

1. Chop the shallots and carrots. In a casserole, place the duck thighs and fry both sides.
2. Remove the thighs and 2/3 of the fat from the pan. Add the shallots and carrots and let them soften for 5 minutes.
3. Put the duck thighs back in the pan and add 20cl of blackcurrant liqueur, red wine and chicken stock. Let it simmer for 2 hours on low heat.
4. Peel the pears and cut lengthwise into 4 pieces. Remove the middle part and let them brown in a pan with butter; Pour the rest of the blackcurrant liqueur.
5. Add the pears to the duck thighs and simmer again for 30 minutes.
6. Season with salt and pepper, as desired. Carefully place a thigh and some pears on a plate.

Serve it hot with a glass of Puisseguin Saint-Emilion wine!

Gault et Millau created this recipe for the Conseil Interprofessionnel du Vin de Bordeaux (CIVB)