Danielle's Cabin Crew Blog
Preparation Time
20 - 85 minutes

Cooking Time
40 minutes

Ingredients (serves 2)
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)
2 tbs caster sugar
1 x 7cm cinnamon stick
2 (175g each) duck breast fillets, skin on, excess fat trimmed
Sea salt flakes
125ml (1/2 cup) chicken stock
1 tbs balsamic vinegar

Preheat oven to 160°C. Use a small knife to remove the base of each pear so they sit upright.
Combine the wine, water, cassis, sugar and cinnamon in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Add pears and cook, turning occasionally, for 20 minutes or until tender. Set aside for 1 hour to cool.

Meanwhile, use a sharp knife to score the skin of each duck breast at 1cm intervals. Rub the duck with sea salt flakes and set aside for 15 minutes to develop flavours. Heat a frying pan over medium-high heat. Add the duck, skin-side down, and cook for 5 minutes each side or until golden. Transfer to an ovenproof dish and cover with foil. Bake in oven for 10 minutes for medium or until cooked to your liking.

Use a slotted spoon to transfer the pears to a bowl, reserving 125ml (1/2 cup) of the poaching liquid. Place 2 teaspoons of liquid from the dish used to cook the duck in a saucepan. Add the stock, vinegar and reserved poaching liquid. Bring to the boil over high heat. Boil for 3-5 minutes or until reduced by half. Add pears and cook for 5 minutes or until heated through.

Thickly slice the duck across the grain and divide among serving plates. Serve with the pears and sauce.

Notes & tips
You can prepare this recipe to the end of step 2 up to 1 day ahead. Store in an airtight container in the fridge. Continue from step 3 up to 1 hour before serving.

Note: Creme de cassis is a blackcurrant liqueur.
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All comments are welcome. But I am quiet sensitive so keep it clean, sweet and always in my favour!!