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Duck ragout

Category:	Lunch
Sub-Category:	Meat dishes
Difficulty/Costs:	simple/costly
Number of people:	12
Ingredients:	3 ducks 3 medium onions 6 tablespoons fat 3 tablespoons flour Sugar Lemon juice Vinegar Paprika 3 glass wine 300g soft chestnut

Preparation:

Wash the duck carefully. Remove any removing feathers and bones. Dry the meat and divide it into reasonable pieces. Peel the onions and cut into. Crisp the meat with lots of onions in fat briefly. When the meat is brown, pour wine over it and cook slowly. From fat, flour and sugar make a dark roux and add the gravy of duck. Place the meat in the sauce and finish cooking. Season well with lemon juice, vinegar, pepper and sugar. Chop the soft-boiled chestnuts into small pieces and add to the duck sauce. Serve with pasta, rice or potatoes and round if off with veggies.