The Lewis & Clark Cookbook/Leslie Mansfield 2002

Duck Breasts with Pear Eau de Vie Sauce
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 cup diced dried pears 1/2 cup pear eau de vie 1 tablespoon olive oil
1/4 cup minced shallots 1/4 cup water 1/2 cup heavy cream
salt and freshly ground black pepper to taste 4 duck breasts



1 In a small bowl, combine the dried pears and the eau de vie. Cover and let stand for 1 hour.
2 In a saucepan, heat the olive oil over medium heat. Add the shallots and sauce until tender. Add the pears and their liquid and saute for 1 minute. Stir in the water and bring to a simmer. Reduce the heat to medium-low, cover the saucepan, and simmer for 10 minutes. Stir in the cream and simmer for an additional 10 minutes, or until the sauce has slightly thickened. Season with salt and pepper and keep warm over low heat.
3 Preheat the broiler. Lightly oil a broiling pan.
4 Place the duck breasts, skin-side up, on the prepared broiling pan. Season the duck with salt and pepper. Broil until the duck is done but still pink inside. Place the duck breasts on a serving platter and spoon the sauce over them before serving.

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