Belle Isle School of Cookery
Lisbellaw
Enniskillen
County Fermanagh
Northern Ireland
BT94 5HG
Tel: +44 (0)28 6638 7231
Fax: +44 (0)28 6638 7261
info@irish-cookery-school.com
www.irishcookeryschool.com
Smithsonian Festival-Northern Ireland 2007
Pan fried duck with pears
Ingredients
Serves 4
4 Gressingham duck breasts
2-3 tbsp. Madeira
50g/2 oz butter
Salt and pepper
For the pears:
2 hard pears
10 cloves
Freshly grated nutmeg
1 cinnamon stick
4 black pepper corns
110g/4 oz caster sugar
85ml/3 floz white wine vinegar
150ml/5 floz water
Method
- Start with the pears. Peel, quarter and core them. Place in a pan with the spices, sugar, vinegar and water. Bring to the boil and then simmer the pears untill tender, but not too soft.
- Preheat the oven to 220C/425F/Gas 7.
- Take the duck straight from the fridge to the pan. Score the breasts with a sharp knife and rub in plenty of sea salt. Place the duck breast onto a cold pan skin side down. Place the pan on the heat and allow the skin to brown. By not pre-heating the pan, the skin will become much crispier.
- Cook the duck in this way for about 3-4 minutes and then turn skin side up and place in the oven for 6-7 minutes for medium rare. Remove the duck from the pan and allow to rest. Add the Madeira to the duck juices and reduce by 1/2 , stir in the butter and serve with the duck.
- Serve in slices with the pears.