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Roast duck with red wine poached pears
Roast duck with red wine poached pears
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Indulge in the perfect balance of savory duck and sweet pear in this delectable dish.
Ingredients:
  • 2 large pears, peeled
  • 500ml (2 cups) red wine (such as merlot)
  • 250ml (1 cup) water
  • 60ml (1/4 cup) creme de cassis (see note)
  • 1 x 7cm cinnamon stick
  • 2 (175g each) duck breast fillets, skin on, excess fat trimmed
  • Sea salt flakes
  • 125ml (1/2 cup) chicken style liquid stock
  • 20.00 ml balsamic vinegar
Instructions:
  • Preheat the oven to 160°C. Trim the base of each pear with a small knife to ensure they stand upright.
  • In a saucepan over medium heat, simmer wine, water, cassis, sugar, and cinnamon until sugar dissolves, about 2-3 minutes. Add pears and simmer, turning occasionally, for 20 minutes until tender. Let cool for 1 hour before serving.
  • Score the skin of each duck breast with a sharp knife at 1cm intervals. Season the duck with sea salt flakes and let it rest for 15 minutes to enhance flavors. Sear the duck, skin-side down, in a hot frying pan for 5 minutes per side until golden. Place the duck in an ovenproof dish, cover with foil, and bake in the oven for 10 minutes for medium doneness.
  • Transfer the pears to a bowl using a slotted spoon, saving 125ml (1/2 cup) of the poaching liquid. In a saucepan, combine 2 teaspoons of liquid from the duck cooking dish with the stock, vinegar, and reserved poaching liquid. Bring to a boil over high heat and cook for 3-5 minutes until reduced by half. Add pears and cook for 5 minutes until heated through.
  • Slice the duck thickly against the grain, then arrange on serving plates alongside the pears and sauce.

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