Catalan duck with pears (Pato con peras)

1. Season the duck legs, put them skin-side down in a wide pan without oil and cook over medium heat for 10-12 minutes until the skin is golden and has released its fat; turn, cook the other side for 3 minutes and lift out.

2. Pour off most of the fat (keep 2 tablespoons) and slowly cook the finely chopped onion for 12-15 minutes until golden, then add the grated tomato and cook until thick.

3. Return the legs, add the cinnamon stick, pour in the Pedro Ximénez and water, cover and braise gently for 60 minutes until the meat is tender.

4. Meanwhile caramelise the peeled, halved and cored pears in a frying pan with the sugar and a little water for 10-12 minutes until golden and soft.

5. Toast the almonds and pine nuts in a dry pan and crush them in a mortar (this is the picada); stir into the sauce, add the pears and their juices and cook together for 10 more minutes.

6. Serve the duck with the pears and the thick, glossy sauce, with roast potatoes or bread.

Tip: If you have no Pedro Ximénez, any sweet dessert wine or 100 ml red wine with 1 tablespoon honey will do.