1 duck of 1.5 - 1.8 kg
8 pears from Puigcerdà
1/2 onion
50 g of lard
1 glass of mellow wine
1 l of broth
Pepper
Salt

Clean and season the duck. In an earthenware dish on a low flame, place the lard, the onion cut into strips and 4 pears which have previously been browned and cut. When this begins to brown, add the whole duck so that it takes on some colour and then add the wine. Two or 3 minutes later, add the broth, season and leave to cook on a low flame for around 3/4 hour. Remove the duck from the dish and put the sauce through the blender. Peel the 4 remaining pears and boil them in the sauce for 10 minutes.