Main Page
Festive table
Duck with pear

Duck Breast with Pears in Wine Sauce

Duck with fruit and a wine sauce is a true classic. You don't really need a side dish here, but if you like, round out the plate with little mounds of mashed potatoes or some boiled vegetables. For a pretty presentation, choose pears that aren't too big, so you don't have to cut them in half.

Maria

Recipe author

Watch the video

Composition / ingredients

Servings:

Red wine (semi-sweet)

100

Duck breast

0.5

Pear

Butter

Sugar

Star anise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 7 g

Fats 42 % 11 g

Carbohydrates 31 % 8 g

170 kcal

GI: 88 / 0 / 13

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Wash and pat the duck breast dry. Score the skin in a diagonal pattern. Season with salt and pepper.
Step 3:

Heat 1 tablespoon of butter in a deep skillet. Lay the duck breast in the pan, skin side down.
Step 4:

Fry over low heat for about 35 minutes. Then flip the breast and fry for another 5–7 minutes. Alternatively, fry it for 20 minutes, then transfer the meat to a foil-lined baking sheet. Bake for 20 minutes in an oven preheated to 400°F (200°C).
Step 5:

Cut the duck breast into thin slices and arrange them on a platter.
Step 6:

Wash and peel the pear, trying not to snap off the stem. Cut it in half. If the pear is small, you can leave it whole. Mine was large, so I halved it to help it cook through faster.
Step 7:

Pour the wine into a saucepan and bring it to a boil. Add the star anise and the whole pears. Simmer over low heat until the pears are tender.
Step 8:

Lift the cooked pears out of the saucepan and transfer them to a serving dish.
Step 9:

Add the butter and sugar to the wine the pears cooked in. Cook, stirring, until thickened.
Step 10:

Cut the duck breast into thin slices and arrange them on a platter. Add the pear halves alongside. Drizzle with the wine sauce and garnish with fresh berries.