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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 A Country
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
in this memorable dish."
4 boneless duck breasts
(approximately 8 ounces
|2 shallots, halved and
2 firm pears (preferably Bosc or
Winter Nelis), peeled,
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,
Preheat the oven to 425 degrees F. Place the duck breasts in a
greased shallow baking pan. Roast on the top shelf of the oven approx-
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
fat over high heat 2 minutes, stirring frequently. Add the eau-de-vie
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
on a large platter. Thinly slice each duck breast and place on top of
Garnish with fresh herb sprigs and serve immediately.
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