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Ingredientes
- 4 x Boneless duck breasts
- 2 x Shallots, halved and thinly sliced
- 1 x Garlic clove, chopped
- 1 tsp Chopped ginger
- 2 x Hard pears, bosc, peeled, cored and finely minced
- 1/4 c. Pear eau-de-vie
- 1/4 c. Balsamic vinegar
- 1/4 c. Chicken stock
- 1 tsp Finely minced thyme, plus additional sprigs for garnish
- 2 Tbsp. Minced walnuts Salt and pepper to taste
Direcciones
- Preheat the oven to 400 degrees.
- Score the skin of the duck breasts and pat them dry. Season them with salt and pepper. Over medium high heat, heat a large oven proof saute/fry pan till very warm. Sear the duck, skin side down till fat is rendered and the skin is golden brown. Pour off most of the rendered fat, reserving 3 Tbsp. for later. Transfer the pan to the oven and finish roasting till medium rare, about 5 min.
- In a saute/fry pan, heat the reserved duck fat. Add in the shallots, garlic, ginger, and pears. Cook, stirring frequently, for about 2 min. Add in the eau-de-vie, balsamic vinegar and stock and cook over high heat, about 3 min, till the mix is slightly thick and the pears are tender.
- Remove from the heat and stir in the thyme, walnuts and season with salt and pepper.
- Thinly slice each duck breast and serve with sauce. Garnish with thyme sprigs.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 635g | |
| Calories 500 | |
| Calories from Fat 105 | 21% |
| Total Fat 11.63g | 15% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 250mg | 10% |
| Potassium 1031mg | 29% |
| Total Carbs 62.46g | 17% |
| Dietary Fiber 10.6g | 35% |
| Sugars 41.0g | 27% |
| Protein 36.47g | 58% |
