Duck Breasts With Fresh Pear And Cumin
|Duck breasts||2 , boned|
|Poire william||3 Tablespoon|
|Ground cumin||1 Teaspoon|
|Garlic clove||1 Small, crushed|
|Whole cumin seed||1 Teaspoon|
|Fresh pear||1 (Williams Are Best)|
|Onion||2 Ounce, chopped (60 Gram)|
|White wine||1⁄2 Pint (300 Milliliter)|
|Butter||4 Ounce (125 Grams)|
Slash through the fat of the skin side of the duck breasts, making a lattice pattern.
Rub in on both sides 2 capfuls of Poire William, the ground cumin and garlic, and leave to marinate at room temperature for at least an hour.
Heat a non-stick pan and toss in the cumin seeds; keep stirring until they have toasted nicely.
Immediately remove them from the pan and keep to one side.
Peel the pear, cut it in half lengthways, remove the core and, using a thin, sharp knife, slice thinly from just inside the stalk end to the bottom, leaving the slices joined at the stalk end.
Push gently to make a fan shape.
Lay in a shallow, heatproof dish, pour a capful of Poire William over each half and leave to marinate.
Heat a heavy pan until really hot and put in the duck breasts skin side down.
Cook for 7-10 minutes without turning, depending on how well cooked you like duck.
Drain off most of the fat and turn the duck over to cook for an equal amount of time.
Put the breasts on to a warmed plate and leave in a warm place (not an oven) for 10-15 minutes, during which time they will colour evenly and tenderize.
Put the pear, still in the dish, under a medium grill to cook through.
Into the pan put the onion, white wine and a little Poire William to taste, and simmer at gentle heat until reduced to about 6 tablespoons.
Cut up the butter into chunks and stir in, off the heat.
Keep warm over very low heat until you are ready to serve.
Put a duck breast on to the side of a warm plate, and place the hot fanned pear to one side.
Pour the sauce through a sieve over the pear to coat it and flood the plate around the duck.
Sprinkle the dish with the toasted cumin seeds, using rather more on the pear than on the sauce.