Roast duck with red wine poached pears

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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Preparation

• 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 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.
• 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.
  
• 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.
• Thickly slice the duck across the grain and divide among serving plates. Serve with the pears and sauce.

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