Duck breast with pear
Description
This recipe won't take much time. Duck meat generally pairs well with fruits (Russian cooks have traditionally baked duck with apples, while Chinese chefs prefer oranges), but combined with pears it becomes so juicy and aromatic that it's impossible to resist! So let's not waste any time—I'll show you how to prepare duck breast with pears. First, wash, dry, and peel the pears. Try to leave the stems intact if possible! In a small saucepan, bring the wine to a boil, add spices, and place the pears in the liquid. Simmer over low heat until fully cooked—when pierced with a toothpick, the pears should feel soft. Wash the duck breasts and pat them dry with a towel. Score the skin, then season with salt and pepper. Grease a fairly deep skillet with butter and place the duck breasts skin-side down. Soon, a generous amount of fat will begin to render out. Cook over low heat for about 20 minutes, then flip them over to the other side. Transfer the seared duck breasts onto a baking sheet lined with foil and place in a preheated oven at 200°C (390°F) for another 20 minutes. Remove the pears and place them on a plate. Sprinkle them with some wine. Bring the cooking wine to a boil, add butter and sugar, and whisk until the sauce thickens. Slice the cooked duck breasts quickly, arrange them on the plate with the pears, pour the wine sauce over everything, and serve immediately. Serve hot.