March 30 - Serve it Differently with Roasted Ducks and Pears

Ever since I have prepared the roasted Peking duck (with Mandarin Crepes) at home, I have been more confident in cooking duck dishes for my family.

Instead of cooking the whole duck though, I have been buying the Long Island duck breast since it is easier to prepare and cook.

Roasted duck with pears came out really delicious. The sweetness of pear, the sourness of tomatoes and sherry gave this duck dish a kick.

Roasted Duck with Pears

Ingredients

2 Long Island duck breast (2.5 lbs)

salt

freshly ground pepper

4 Anjou pears, peeled, cored and quartered

5 cloves garlic, minced

1 large onion, minced

4 carrots, chopped

1 tsp fresh thyme

1 tsp fresh parsley

2 large tomatoes, peeled and chopped

2 cups chicken stock

1/2 cup sherry

Cooking time (1.5 hours)

Season the duck breasts with salt and pepper.

Heat the oven to 450 degrees Fahrenheit.

Put a cup of water on a pan and place the duck breasts on a rack, then on the pan.

Roast for an hour or until the duck's skin is golden brown.

Meanwhile, parboil the pears in a small pot with one cup of water.

In a large pot, add the juices from the roasted duck and 2 cups of chicken stock.

Add the garlic, onion, carrots, thyme, parsley, tomatoes and sherry.

Cook for 30 minutes.

Add the juice from the pear.

Slice the duck breast and put on the large pot.

Add the pears, as well, and cook for 5 minutes.

Take the duck slices and pears and arrange in the serving platter.

Add flour and cook for 5 minutes.

Place the mixture in a bowl and puree it.

Pour a spoonful of the sauce on a serving of duck slices and pear.