Ingredients
• 2 large pears, peeled
• 500ml (2 cups) red wine (such as merlot)
• 250ml (1 cup) water
• 60ml (1/4 cup) creme de cassis (see note)
• 2 tbs caster sugar
• 1 x 7cm cinnamon stick
• 2 (175g each) duck breast fillets, skin on, excess fat trimmed
• Sea salt flakes
• 125ml (1/2 cup) chicken stock
• 1 tbs balsamic vinegar
Method
1. Preheat oven to 160°C. Use a small knife to remove the base of each pear so they sit upright.
2. Combine the wine, water, cassis, sugar and cinnamon in a saucepan over medium heat. Cook, stirring, for 2-3 minutes or until sugar dissolves. Add pears and cook, turning occasionally, for 20 minutes or until tender. Set aside for 1 hour to cool.
3. Meanwhile, use a sharp knife to score the skin of each duck breast at 1cm intervals. Rub the duck with sea salt flakes and set aside for 15 minutes to develop flavours. Heat a frying pan over medium-high heat. Add the duck, skin-side down, and cook for 5 minutes each side or until golden. Transfer to an ovenproof dish and cover with foil. Bake in oven for 10 minutes for medium or until cooked to your liking.
4. Use a slotted spoon to transfer the pears to a bowl, reserving 125ml (1/2 cup) of the poaching liquid. Place 2 teaspoons of liquid from the dish used to cook the duck in a saucepan. Add the stock, vinegar and reserved poaching liquid. Bring to the boil over high heat. Boil for 3-5 minutes or until reduced by half. Add pears and cook for 5 minutes or until heated through.
5. Thickly slice the duck across the grain and divide among serving plates. Serve with the pears and sauce.
