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1
Well beforehand, disjoint a large duck by cutting it into 2 breast pieces and 4 leg and thigh pieces.
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2
Use the back, neck and wings to make a good strong stock.
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3
Remove the excess fat and render for use another day.
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4
Parboil and peel 1/2 kg chestnuts.
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5
Heat a large, dry frying pan to very hot and saute the duck pieces until golden on all sides.
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6
Pour off all but 1 tablespoon of the fat which will have accumulated in the pan and gently fry a finely chopped large onion.
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7
When it is golden, add the zest and juice of 2 large oranges and stir to deglaze the pan.
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8
Put the duck legs into a large saucepan, pour the orange- onion mixture over them and add enough duck stock to cover and several sprigs of thyme.
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9
Simmer for 30 minutes.
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10
Then add the duck breasts and chestnuts and, if necessary, more stock to cover and cook for 20 minutes longer or until fork-tender.
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11
Remove the duck and chestnuts to a serving dish and keep warm while boiling the sauce hard to reduce until syrupy.
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12
Add a tablespoon of red currant jelly, adjust the seasoning and pour the sauce over the duck and chestnuts.
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13
Serve.
