2 x 150g duck breasts, skin on
Salt and black pepper
1 firm ripe pear, unpeeled, cored and sliced into 8 wedges
3 shallots, finely chopped
1 garlic clove, crushed
1 tsp dried tarragon
1 tsp brown sugar
50ml balsamic vinegar
50ml red wine
60ml chicken stock
Knob of butter
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- Pat the duck breasts dry with kitchen paper. Use a sharp knife to cut a criss-cross pattern in the skin of the breasts, being careful not to cut all the way through to the meat. Season with a little salt and plenty of black pepper.
- Place the breasts in a dry, cold non-stick pan over a medium heat, skin side down. Cook for 6-8 minutes or until the skin is very crisp, then carefully drain off the fat into a small bowl.
- Turn the breasts over and cook for a further 2-3 minutes. Remove the breasts to a rack in a roasting dish and cook in the middle of the oven for 12-15 minutes, depending on how rare you like it.
- Transfer to a warm plate, cover with tin foil and allow to rest for 8-10 minutes.
- Meanwhile, return the pan to a medium-low heat. Add one tablespoon of the reserved duck fat, then cook the pear wedges for 2-3 minutes per side until golden brown, swirling the fat around the pan.
- Add the shallots, garlic, tarragon and sugar and cook for one minute until fragrant. Stir in the balsamic vinegar, red wine and stock. Allow to bubble for 2-3 minutes, using a wooden spoon to scrape up any sticky bits from the bottom of the pan. Allow to reduce for a further 2-3 minutes, then add the butter and stir until melted into the sauce.
- Slice the duck breasts and place on serving plates. Add the pear slices and some of the sauce. Serve with mashed potato.
Per Serving 432kcals, 20.4g fat (7.5g saturated), 16.7g carbs (8.8g sugars), 41.8g protein, 2.8g fibre, 0.179g sodium
Don’t slice the pear until you’re ready to add it to the pan, as it’s flesh will begin to burn brown once in contact with the air.