Roast duck with red wine poached pears StarterVery Easy1 h 10 m Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 3 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 View the directions