Duck with Chestnuts

Ingredients:

1 duck, cut into pieces
2 fresh young onions, finely chopped
4 tablespoons dried chives
2 tablespoons dried parsley
2 teaspoons dried sage
2 orange juice
20 peeled chestnuts
400 grams peeled tomatoes, cut into pieces
6 tablespoons extra virgin olive oil
1 little glass of lemon-flavored liqueur
salt

Procedure:

Let duck pieces fry lightly on all sides in olive oil and onions put in a large pan. Add lemon–flavored liqueur (limoncino) and let it evaporate partially. Add all aromatic herbs, orange juice and tomatoes. Season to taste with salt and keep on cooking, half-covered, until meat is tender and cooking juice is well retired. Add some boiling vegetable stock only if necessary. Add chestnuts 20 minutes before switching off gas.