Recipe - Duck Breast With Balsamic Pears

4 Boneless duck breasts
2 Shallots; halved and thinly
cut or sliced up
1 Garlic clove; minced
1 teaspoon Minced ginger
2 Firm pears; bosc, peeled,
cored and finely chopped
One fourth cup Pear eaudevie
One fourth cup Balsamic vinegar
One fourth cup Chicken stock
1 teaspoon Finely chopped thyme; plus
additional sprigs for
garnish
2 tablespoon Chopped walnuts
Salt and pepper to taste

Preheat the oven to 400 degrees.

Score the skin of the duck breasts and pat them dry. Season them with salt
and pepper. Over medium high heat, heat a large oven proof saute pan until
very hot. Sear the duck, skin side down until fat is rendered and the skin
is golden. Pour off most of the rendered fat, reserving 3 tablespoons for
later. Transfer the pan to the oven and finish roasting until medium rare,
about 5 minutes.

In a saute pan, heat the reserved duck fat. Add the shallots, garlic,
ginger, and pears. Cook, stirring frequently, for about 2 minutes. Add the
eaudevie, balsamic vinegar and stock and cook over high heat, about 3
minutes, until the mixture is slightly thick and the pears are tender.
Remove from the heat and stir in the thyme, walnuts and season with salt
and pepper.

Thinly slice each duck breast and serve with sauce. Garnish with thyme
sprigs.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8990

Posted to MCRecipe Digest V1 #903 by "Angele and Jon Freeman"
jfreeman@comteck.com on Nov 12, 1997