Duck breasts cooked with pears are not only incredibly tasty and aromatic, but also very tender and juicy. This dish is perfect for both a dinner table and a festive one.
Ingredients:
- 3 duck breasts;
- star anise;
- 1, 5 glasses of red semi-sweet wine;
- 1 tablespoon granulated sugar;
- 5 ripe medium-sized pears;
- cinnamon;
- salt, black pepper;
- 2 tablespoons of cow oil.
Preparation:
- The first step is to prepare the pears, which should be exactly ripe, and not overripe. They need to be thoroughly washed and wiped dry using paper towels. Then, using a sharp knife, carefully remove the peel from the pears. At the same time, if possible, try not to cut the stalks.
- Pour the red wine into a not very large saucepan and place it on a hot stove. Also, add cinnamon and star anise to the pan, the amount of which depends entirely on your taste.
- After boiling the wine, dip the prepared pears into it, and reduce the heat to low, so that the liquid only boils slightly. Thus, the fruit should be cooked until cooked through, which can be easily checked with a toothpick. When pierced, it should easily enter the pulp of the pear.
- Then you can move on to the duck breasts. They should be thoroughly washed under running water and dried using paper towels or napkins. Further, not very large cuts are made on the skin. Sprinkle the breasts with salt and ground black pepper.
- Fry the breasts in a sufficiently deep frying pan, the bottom and walls of which should be thoroughly greased with cow oil and placed on a hot stove. Breasts are laid out in it with the skin down. They should be fried over low heat for a third of an hour. After that, they must be turned over.
- Put foil on the bottom of the baking dish and put the fried duck meat on it. Then the form must be sent to the oven preheated to 200 degrees again for a third of an hour.
- The finished pears should be removed from the saucepan and placed on a plate. Drizzle some wine over the fruit.
- The wine that remains in the pan must be brought to a boil and put in granulated sugar and butter. With constant stirring with a whisk, bring the mass to a consistency.
- When the breasts are ready, they should be divided hot into portioned pieces and laid out on plates, in which you must first put the fruit. Then everything is poured with sauce and served to the table.
