1 large duck
1 onion, finely chopped
2 large oranges
2 sprigs fresh thyme
1 lb. chestnuts
1 tbsp. red currant jelly

Duck With Chestnuts

1. Cut duck into 2 breast pieces and 4 leg and thigh pieces or have the butcher do it for you. Make strong stock with back, neck and wings.
2. Heat a large skillet to hot and cook duck pieces until golden on all sides. Remove duck and pour off all but 1 tablespoon of fat. Add onion and cook until golden.
3. Grate peel from oranges; juice the oranges. Add peel and juice to de-glaze the pan. Add duck legs, thighs and fresh thyme and enough stock to cover. Simmer for 30 minutes.
4. Meanwhile, cut a thin strip off the shell of each chestnut. Bring a pot of water to a boil; add chestnuts and simmer for 15 minutes. Plunge chestnuts into cold water; drain and peel. Add chestnuts and breasts to pan and cook for 20 minutes.
5. Remove duck and chestnuts. Boil the sauce until thickened; stir in jelly. Pour over duck and serve.
   Serves: 4
   Preparation time: 50 minutes