Duck with Pears

By corlear

Canard aux Poires

Work time: 30-35 minutes
Cooking time: 1 1/4 - 1 1/2 hours

Pears add a mellow sweetness to this version of Sweet-Sour Duck. The pears are poached in a red wine syrup and a few are added to the sauce to thicken it.

Ingredients

• 1 duck, weighing about 4 lb
• 1 tbsp vegetable oil
• 1/3 cup water
• 1/3 cup sugar
• 1/3 cup red wine vinegar
• 4 small pears (total weight about 1 1/4 lb)
• 1 1/2 cups red wine
• salt
• pepper
• 1 small bunch of watercress for decoration (optional)

Details

Servings 2

Preparation

Step 1

Truss the duck:
1. Wipe the inside of the duck with paper towels and season it inside and out with salt and pepper. Pull any loose bits of fat from the skin and discard them.

2. With the small knife, remove the wishbone to make the duck easier to carve.

3. Set the duck breast-side up. Push the legs back and down. Push the trussing needle into the flesh at the knee joint, through the bird and out through the other knee joint. (Hold legs of duck firmly in place while pushing through trussing needle.)

4. Turn the duck over. Pull the neck skin over the neck cavity and tuck the wing tips over it. Push the needle through one of the wings into the neck skin. Continue under the backbone of the duck to the other side. Repeat with the second wing.

5. Turn the duck onto its side. Pull the ends of the string firmly together and tie them securely.

6. Turn the duck breast-side up. Tuck the tail into the cavity of the bird and fold over the top skin. Push the needle through the skin.

7. Loop the string around one of the drumsticks, under the breastbone and over the other drumstick. Tie the ends of string together. (Trussing string keeps duck in shape so it cooks evenly.)

Roast the Duck:
1. Heat the oven to 425°F. Heat the oil in the roasting pan. Set the duck on one side and roast in the oven, 15 minutes. Turn the duck onto the opposite side and roast, another 15 minutes.

2. Spoon the fat from the roasting pan with the metal spoon and discard it.

3. Prick the duck skin all over to release the melted fat. Lower the oven temperature to 375°F. Turn the duck onto its breast, and roast it, 15 minutes longer. Discard any more melted fat.

4. Finally, set the duck on its back and continue roasting until the juices from the cavity run clear, 15-20 minutes longer. Lift the duck with the 2-pronged fork and tip it to see the color of the juices. Transfer the duck to a warmed platter and cover with foil to keep warm. Meanwhile, prepare the ingredients for the sauce.

Prepare the caramel vinegar and the pears:
1. Put the water and sugar into the small heavy-based saucepan and heat gently until the sugar is dissolved, stirring occasionally.

2. Increase the heat and boil, without stirring, until the syrup starts to turn golden around the edge, 5-8 minutes. Lower the heat and cook to a deep golden caramel, 30-60 seconds. Remove the saucepan from the heat and let the bubbles subside.

3. Pour in the vinegar. Simmer, stirring occasionally, until the caramel is dissolved and the mixture is reduced by half, 3-5 minutes. Remove from the heat and set aside.

TAKE CARE! The caramel will sputter when the vinegar is added and the fumes will be strong; stand at arm's length when pouring the vinegar into the saucepan.

4. Combine the caramel vinegar with 1 1/2 cups red wine in a medium saucepan.

5. Meanwhile, peel 4 small pears with a vegetable peeler, then cut out the flower and stem ends with a small knife. Cut each pear into quarters and scoop out the cores. At once immerse the pear quarters in the red wine mixture. Set a heatproof plate on top so the pears are completely immersed. Bring to a boil and simmer the pears until tender when tested with the tip of a knife, 8-10 minutes. Remove the pears with a slotted spoon.

Finish the sauce and carve the duck:
1. Discard any fat from the roasting pan. Add the caramel vinegar and stock mixture, and bring to a boil on top of the stove, stirring to dissolve the pan juices. Simmer until the mixture is reduced by half and the liquid is well flavored, 3-5 minutes.

2. Strain the liquid back into the saucepan. With the wooden spoon, press 8 pear quarters through a strainer into the liquid. Bring to a boil, then add salt and pepper to taste.

3. Place the duck breast-side up and discard the trussing string. Hold the bird steady with the 2-pronged fork and cut th skin between the legs and body, forcing the legs outward with the flat of the knife so the breast meat is revealed.

4. To remove the legs, tip the bird sideways and insert the fork into the thigh. Force the leg outward to break the joint, located well under the bird. Sever the leg, then repeat with the other leg.

5. Halve the leg by cutting through the joint, using the line of white fat as a guide.

6. To carve the breast, cut horizontally, just above the wing joint, through the breast meat to the bone, steadying the bird with the fork.

7. Cut long needle-shaped strips of breast meat, working the full length of the carcas, parallel to the rib cage.

8. Arrange a portion of leg and breast meat and 2-3 pear quarters on warmed individual plates. Spoon the sauce over the duck, and decorate with parsley sprigs, if you like.