As the days grow shorter, Spain welcomes the season of hearty, slow-cooked dishes and fresh autumn fruit. One particularly delicious Catalan classic is Ànec amb Peres – Duck with Pears.
Tender duck, caramelized pears, Mediterranean herbs, and a flavorful almond sauce make this dish a wonderful autumn treat. Our wine pairing? Arzuaga Rosae Organic Rosé from Ribera del Duero. Because Rosé is so much more than a summer wine!
Catalan Duck with Pears and Almonds
Our modern take on this traditional Catalan dish combines crispy duck legs with sweet pears and a delicate picada – a classic Catalan seasoning paste made with almonds and garlic.
Serves 4 | Preparation & cooking time: approx. 2 hours 15 minutes
Ingredients
– 4 duck legs
– 3 firm, ripe pears
– 2 shallots
– 3 garlic cloves
– 60 g (2 oz) blanched almonds
– 150 ml (⅔ cup) dry Rosé
– 300 ml (1¼ cups) chicken stock
– 2 tbsp olive oil
– 1 tbsp honey
– 2 sprigs fresh rosemary
– 3 sprigs fresh thyme
– 1 bay leaf
– 1 tsp sherry vinegar
– Salt and freshly ground black pepper
Instructions
1. Sear the duck
Preheat the oven to 320°F (160°C). Season the duck legs with salt and pepper. Place them skin-side down in an ovenproof Dutch oven and sear over medium heat for 8–10 minutes until golden brown. Flip and cook for another 2 minutes, then remove. Pour off the excess fat, leaving about 2 tablespoons in the pot.
2. Slow-cook with Mediterranean herbs
Sauté the chopped shallots and two minced garlic cloves in the same pot. Deglaze with the Rosé and reduce by half. Add the chicken stock, rosemary, thyme, and bay leaf. Return the duck legs, skin-side up, cover, and braise in the oven for about 90 minutes, or until tender.
3. Prepare the almond sauce
Remove the duck legs and keep warm. Discard the herb sprigs and bay leaf. Toast the almonds in a dry skillet, then crush them with the remaining garlic clove and a little braising liquid using a mortar and pestle. Stir the paste into the sauce, simmer briefly, and season with sherry vinegar, salt, and pepper.
4. Caramelize the pears
Quarter and core the pears. Heat the olive oil and honey in a skillet and gently caramelize the pears until golden brown.
5. Plate and serve
For extra-crispy skin, place the duck legs under a hot broiler for another 5–8 minutes, watching carefully. Arrange on plates with the caramelized pears and almond sauce. Garnish with fresh thyme and toasted almonds.
Serve with crusty country bread to soak up the delicious sauce.
What Wine Pairs with Duck and Pears? Our Rosé Recommendation
A dry, fruit-forward Rosé with lively freshness pairs beautifully with duck and pears. Our recommendation is Arzuaga Rosae Organic Rosé from Ribera del Duero. Its delicate fruit notes complement the sweetness of the caramelized pears, while its refreshing character provides a wonderful contrast to the richness of the duck.
Ribera del Duero is world-famous for its powerful red wines. But the renowned Bodegas Arzuaga winery proves that the region can also produce beautifully elegant Rosés with its Arzuaga Rosae Organic Rosé.
Our tip: Serve the Rosé at around 50–54°F (10–12°C), allowing its aromas to shine alongside this comforting autumn dish.
👉 Discover Arzuaga Rosae Organic Rosé
Rosé Season Never Ends!
Who says Rosé is only for summer salads and Mediterranean tapas? Especially during the cooler months, a premium Rosé can be a wonderful companion to roasted poultry, aromatic herbs, and seasonal fruit.
Our Catalan Duck with Pears and Arzuaga Rosae brings together two of Spain's culinary regions at one table – proving once again:
Rosé isn't a season. It's a state of mind.
A Rosé State of Mind. 🍇
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