Roast duck filled with rice, vegetables and pine nuts

Instructions

1. Clean the chestnuts and make small, crosswise cuts in the middle.
2. Put the chestnuts in a saucepan.
3. Cover with water and bring to the boil.
4. Boil for 30 minutes.
5. Drain the water.
6. The chestnuts with onions , carrots and celery.
7. Finely chop the garlic.
8. Preheat the oven to 180°C.
9. Rinse the duck thoroughly and pat dry with paper towels.
10. Heat the olive oil in a deep pan over medium-high heat.
11. Sauté onions, garlic, carrots, celery and chestnuts for 8-10 minutes until soft.
12. Add rice and simmer for another 2 minutes.
13. Add vegetable stock with grated lemon zest and juice of half a lemon.
14. Chop up thyme and rosemary and add chilli flakes Add , salt and pepper to the broth.
15. When the liquid has evaporated, remove the pan from the heat.
16. Add the raisins and pine nuts and stir.
17. Stuff the duck with the rice filling.
18. Tie the duck legs together with kitchen twine den.
19. Place the duck in a casserole dish.
20. Pour the olive oil and wine over it.
21. Drizzle with the juice of the second half of the lemon.
22. Add the salt, pepper and fresh rosemary and cover the dish with foil.
23. For Place in the oven at 180°C for 1.5 hours.
24. Then remove the foil and roast in the oven for a further 30 minutes.
25. Serve the roast duck with potatoes or rice.