Title: Duck breast with balsamic pears
 Categories: Live
      Yield: 4 Servings
 
      4    Boneless duck breasts
      2    Shallots, halved and thinly
           Sliced
      1    Garlic clove, minced
      1 ts Minced ginger
      2    Firm pears, Bosc, peeled,
           Cored and finely chopped
    1/4 c  Pear eau-de-vie
    1/4 c  Balsamic vinegar
    1/4 c  Chicken stock
      1 ts Finely chopped thyme, plus
           Additional sprigs for
           Garnish
      2 tb Chopped walnuts
           Salt and pepper to taste
 
  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
  pan until very hot. Sear the duck, skin side down until fat is
  rendered and the skin is golden. Pour off most of the rendered fat,
  reserving 3 tablespoons for later. Transfer the pan to the oven and
  finish roasting until medium rare, about 5 minutes.
  
  In a saute pan, heat the reserved duck fat. Add the shallots, garlic,
  ginger, and pears. Cook, stirring frequently, for about 2 minutes.
  Add the eau-de-vie, balsamic vinegar and stock and cook over high
  heat, about 3 minutes, until the mixture 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
  
  Recipe courtesy of Gourmet Magazine