Roast duck recipe with red wine poached pears
Preheat oven to 160°C. Use a small knife to remove the base of each pear so they sit upright. Combine the wine, water, cassis, sugar and cinnamon in a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at en.petitchef.com.
Ingredients
- 2 large pears, peeled
- 500 ml (2 cups) red wine (such as merlot)
- 250 ml (1 cup) water
- 60 ml (1/4 cup) creme de cassis (see note)
- 2 tablespoons caster sugar
- 1 x 7cm cinnamon stick
- 2 (175g each) duck breast fillets, skin on, excess fat trimmed
- Sea salt flakes
- 125 ml (1/2 cup) chicken stock
- 1 tablespoon balsamic vinegar
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