Editor’s Note: This amazing recipe comes to us from Chef Jaume Brichs from Barcelona, Spain. RFT Editor Anne Weaver and I met Chef Jaume when we traveled to Spain and took a fabulous cooking class with him through A Taste of Spain. He took is shopping at the famous La Boqueria Food Market and then we retreated to a cozy apartment where we cooked and then ate multiple Spanish dishes that had us over-the moon. Since then, every year during the Christmas holidays, Chef Jaume sends us a recipe. This duck recipe is this year’s offering.
Chef Jaume’s dishes all have rich, deep flavors and this duck recipe is no exception.
The recipe calls for “picada” (Catalan pronunciation: [piˈkaðə]), a characteristic sauce and culinary technique essential to Catalan and Valencian cuisine. It is not a standalone sauce like mayonnaise or Romesco. Instead, it is added as a seasoning during the cooking of a recipe.
The recipe also includes “sofrito,” a basic tomato sauce that is made all over Spain. It consists of tomatoes, onions, garlic, and sometimes green peppers sautéed in olive oil.–BH
See our story, “A Taste of Spain: Passionately Delicious” about cooking with Chef Jaume.
Jaume writes, “The traditional name of this recipe is “Tiró amb Naps” and comes from the area of La Cerdanya. Pyrenees. The type of turnip used is called Talltendre turnips. Talltendre is a little village where the turnips grow.
Spanish picada is made with carquinyoli, a type of cookie similar to Italian almond biscotti, hazelnuts, parsley and garlic. You can substitute the carquinyoli with any almond cookie. The picada gives a fresh taste at the end of the dish.”
One duck (wild if possible)
Salt, pepper to taste
1 clove garlic
½ cup of brandy
1 cup white wine
2 tablespoons sugar
3 ripe grated tomatoes
Half stick of cinnamon
1 bay leaf
1 branch thyme
For the “Picada”
1/2 ounce (10 grs) almond cookies
1 tablespoon parsley
1 ounce (20 grs) hazelnuts
1 clove garlic
Pre-heat oven to 325 F (about 160 C).
Clean and cut the duck into 8 pieces. Add salt and pepper to taste.
In a heat-proof casserole pan, start making a “sofrito.” In olive oil, add the garlic first and then the chopped onions. Let the onions caramelized and add the grated tomatoes.
Meanwhile, flour the duck pieces and fry them in olive oil. Add the duck to the first casserole pan.
Sprinkle with brandy and reduce the alcohol. Add the white wine and let it reduce.
Add the cinnamon, thyme and bay leaves.
Add enough water to cover. Cover with a lid.
Put into a 325F oven. Let it cook slowly, about 2 ½ hours, until the duck is tender and cooked through. (Wild duck may take a little longer.)
Peel and cut the turnips and boil in water with a spoon of sugar. When they are tender, remove from water and coat with flour. Fry turnips in olive oil and add to the duck casserole about 20 min before serving.
Grind the cookies, hazelnuts and parsley in a mortar. Add to the casserole and cook the last 10 minutes.