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Serves 2 or 3 people.
Ingredients
2 pears
500ml red wine
1 tbsp caster sugar
1 clove
1 cinnamon stick, broken up
1 tsp green peppercorns, crushed
1.4kg oven-ready duckling or duck (see Tips)
1 tbsp oil
1 large shallot, roughly chopped
1 tbsp butter, cold
You will also need a digital thermometer.
Method
Peel, core and cut the pears in half, keeping the trimmings. Put the pears in a pan with the red wine, sugar and spices, then simmer for 10 minutes until cooked. Remove the pears and set aside, keeping the cooking liquid for the sauce.
Heat the oven to 200°C fan/gas 7. Season the duck, then put it with the oil into a roasting pan set on the hob over a medium heat. Turn the meat until coloured on all sides, then add the pear trimmings and chopped shallot. Transfer the tin to the oven and roast for 45 minutes (a digital probe thermometer should read 60-62°C when you push it into the breast).
Take out the duck and rest in a warm place for at least 30 minutes. Put back in the oven for 5 minutes to crisp up the skin, then remove from the tin and set aside.
Just before serving, pour off the excess fat from the roasting tin and add all the liquid from the pears (strain through a fine sieve). Boil until syrupy. Press the sauce through a fine sieve, then whisk in the cold butter. Reheat the pears in the sauce and serve alongside the duck.
Ingredients
2 pears
500ml red wine
1 tbsp caster sugar
1 clove
1 cinnamon stick, broken up
1 tsp green peppercorns, crushed
1.4kg oven-ready duckling or duck (see Tips)
1 tbsp oil
1 large shallot, roughly chopped
1 tbsp butter, cold
You will also need a digital thermometer.
Method
Peel, core and cut the pears in half, keeping the trimmings. Put the pears in a pan with the red wine, sugar and spices, then simmer for 10 minutes until cooked. Remove the pears and set aside, keeping the cooking liquid for the sauce.
Heat the oven to 200°C fan/gas 7. Season the duck, then put it with the oil into a roasting pan set on the hob over a medium heat. Turn the meat until coloured on all sides, then add the pear trimmings and chopped shallot. Transfer the tin to the oven and roast for 45 minutes (a digital probe thermometer should read 60-62°C when you push it into the breast).
Take out the duck and rest in a warm place for at least 30 minutes. Put back in the oven for 5 minutes to crisp up the skin, then remove from the tin and set aside.
Just before serving, pour off the excess fat from the roasting tin and add all the liquid from the pears (strain through a fine sieve). Boil until syrupy. Press the sauce through a fine sieve, then whisk in the cold butter. Reheat the pears in the sauce and serve alongside the duck.
