Recipe of the Month

Seared Duck Breast with Pears in Red Wine

Makes 4 Servings

Ingredients:

• 4 duck breast
• salt and pepper

For the Garnish:

• 4 Pears
• 2 cups  of your favorite red wine
• 10 black pepper cornsA little orange and lemon zest

For the Sauce:

• 9oz chicken stock or demi glace
• 2 Tbsp sugar
• 2 Tbsp red wine vinegar
• ½ cup  of your favorite red wine
• 2 Tbsp corn starch

Directions for the Pears:
Peel the pears and take out the seeds. Cut the pears in half and place into the pot; cover the pears with wine. Add the black pepper, orange and lemon zest. Cook on medium high for 20-25 minutes.

Directions for the Sauce:
Add all the ingredients in a pot and cook on medium high for 15-20 minutes or until liquid is reduced to half. Add salt to taste and add the starch. Stir for 3-4 minutes.

Directions for Duck Breast:
Take the breast and make small cuts on the skin in a net like pattern. Sprinkle salt and pepper on both sides of the duck. Preheat a sauté pan with a little Spanish olive oil and place the duck skin side first into the pan. Cook until crispy and golden brown, turn and repeat the step. Remove the duck from the pan and place on a cutting board. Using the pan of the duck, add a half cup of sauce that was prepped earlier and mix with the remaining flavors of the duck from the pan. Cook for 2 minutes. When finished, add the mix to the rest of the sauce.

Plating:
Cut the breast in medallions, place sliced pears on the side and add the sauce, sprinkle chives.

NOTE: You can add your favorite salad or side recipe you like