Recipe Roast duck with red wine poached pears : Practical and Delicious

Recipe Roast duck with red wine poached pears : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Roast duck with red wine poached pears. You are currently reading Recipe Roast duck with red wine poached pears : Practical and Delicious. This recipe is the creation of the chef Louise Pickford. Recipe Roast duck with red wine poached pears requires 20m, cook 40m and serve 2. Caution: allergy Contains milk, soy and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

They say opposites attract and that's certainly the case with this mouth-watering main that combines rich duck with sweet pear.

Ingredients:

10 Ingredients

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  2 large pears, peeled
  
  
  


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  500ml (2 cups) red wine (such as merlot)
  
  
  


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  250ml (1 cup) water
  
  
  


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  60ml (1/4 cup) creme de cassis (see note)
  
  
  


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  2 tbsp caster sugar
  
  
  


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  1 x 7cm cinnamon stick
  
  
  


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  2 (175g each) duck breast fillets, skin on, excess fat trimmed
  
  
  


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  Sea salt flakes
  
  
  


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  125ml (1/2 cup) Massel chicken style liquid stock
  
  
  


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  1 tbsp balsamic vinegar
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 160°C. Use a small knife to remove the base of each pear so they sit upright.
  
  
  


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  Step 2
  
  
  
  
  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.
  
  
  


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  Step 3
  
  
  
  
  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.
  
  
  


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  Step 4
  
  
  
  
  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.
  
  
  


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  Step 5
  
  
  
  
  Thickly slice the duck across the grain and divide among serving plates. Serve with the pears and sauce.
  
  
  

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