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عربPear duck
1 serving1 hour 20 min
Red wine - 100 ml, Duck breast - 0.5 pcs., Pears - 1 pc., Butter - 1 tbsp., Sugar - 1 tea., Badyan - 1 pc.
1 serving1 hour 20 min
Red wine - 100 ml, Duck breast - 0.5 pcs., Pears - 1 pc., Butter - 1 tbsp., Sugar - 1 tea., Badyan - 1 pc.
Prepare the ingredients. 
Wash and dry the duck breast. Make diagonal cuts on the skin. Salt, pepper. 
Heat 1 tbsp. l of butter. Place the duck breasts in the pan, skin down. 
Simmer for about 35 minutes. Then turn the breast over and fry for another 5-7 minutes. You can fry for 20 minutes, and then transfer the meat to a foil-lined baking sheet. Bake for 20 minutes in the oven preheated to 200 ° C. 
Cut duck breasts into thin slices, put on a dish. 
Wash the pear, peel off the skin, trying not to break off the tail. Cut into two parts. If the pear is small, you can not cut it. I had a large one, so I had to cut it to dry it out faster. 
Pour wine into a saucepan and bring to a boil. Add badyan and whole pears. Simmer until pears are cooked. 
Remove the ready-made pears from the sauté pan, transfer to a serving dish. 
Add butter and sugar to the wine in which the pears were cooked. Cook, stirring, until thickened. 
Cut duck breasts into thin slices, put on a dish. Add half of the pears there. Pour over the wine sauce and garnish with fresh berries. 