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Roast Duck Breast with Balsamic Pears

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Aged Balsamic Vinegars

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La Belle Cuisine

Roast Duck Breast with Balsamic Pears
Pears – A Country
Garden Cookbook
by Janet Hazen, 1994, Collins
Publishers San Francisco

"Splashes of balsamic vinegar and pear eau-de-vie create a rich
glaze that enhances the delicate flavor of duck and fresh pears
in this memorable dish."

4 boneless duck breasts
(approximately 8 ounces
each), skin removed
and reserved
|2 shallots, halved and
thinly sliced
2 firm pears (preferably Bosc or
Winter Nelis), peeled, cored
and finely chopped
1 teaspoon ground fennel seeds
1/4 cup pear eau-de vie
1/4 cup balsamic vinegar
Salt and freshly ground pepper to taste
Fresh rosemary or oregano sprigs,
for garnish

Preheat the oven to 425 degrees F. Place the duck breasts in a lightly
greased shallow baking pan. Roast on the top shelf of the oven approx-
imately 5 minutes. Remove and set aside until needed.
Meanwhile, in a large, nonstick sauté pan, cook the duck skin over
medium heat 3 minutes, or until approximately 3 tablespoons of fat is rendered. Remove the skins and discard.
In the same pan, cook the shallots, pears and fennel seeds in the duck
fat over high heat 2 minutes, stirring frequently. Add the eau-de-vie
and balsamic vinegar and cook over high heat approximately 3 minutes,
stirring frequently, until the mixture is slightly thick and the pears are
tender. Remove from the heat and season with salt and pepper.
Evenly distribute the pear-shallot mixture among 4 individual plates or
on a large platter. Thinly slice each duck breast and place on top of
the pears. Garnish with fresh herb sprigs and serve immediately.
Serves 4.

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