Title: Braised duck with pear and chestnuts
 Categories: Poultry
      Yield: 4 Servings
 
      1    Duck; 3 to 4 pounds
    1/2 lb Chestnuts
      1    Or
      2 sl Fresh ginger root
      2    -(up to)
      3 tb Oil
      1 c  Stock
      2 tb Soy sauce
      2 tb Sherry
      1 ts Salt
      1 lg Pear
      1 ts Sugar
 
   1. Wipe duck with a damp cloth. With a cleaver chop duck, bones and
  all, in 2-inch sections.
  
   2. Parboil chestnuts 15 minutes; then shell. Mince ginger root.
  
   3. Heat oil in a large heavy pan. Brown duck sections quickly; drain
  off excess fat. Add stock, soy sauce, sherry, salt and ginger. Bring
  to a boil; then simmer, covered, 30 minutes.
  
   4. Add chestnuts and simmer, covered, 10 minutes more. Meanwhile
  peel pear and slice thick, then sprinkle with sugar. Add to pan and
  cook, covered, until heated through, but not soft (about 5 minutes).
  
  From , ISBN 0-517-65870-4.