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Ingredients
- 6 boneless duck breasts
- Salt and pepper
- 20 tbsp. butter
- 2 stalks celery, minced
- 1 med. onion, minced
- 1 1/2 c. Madeira wine
- 4 c. beef broth
- 6 sm. pears, peeled and cored
- 1 bottle red wine
- 1/2 c. sugar
- 1 teaspoon black peppercorns
- 1 1/2 tbsp. pink peppercorns
- 4 tbsp. pear brandy
Directions
- In a saucepan, bring the beef broth to a boil; reduce heat slightly and cook to reduce by half. Season the breasts with salt and pepper. Heat 2 Tbsp. butter in a large skillet and saute/fry 3 of the breasts, browning on both sides. Remove and add in 2 more Tbsp. butter; repeat with remaining breasts. Add in celery and onions to pan. Saute/fry till golden brown. Add in Madeira and stir to deglaze the pan. Stir in the reduced broth and simmer till syrupy.
- In another pan, bring the red wine to a simmer with the black peppercorns and sugar. Add in the pears and poach till tender, but hard. Remove the pears and simmer the wine till it is reduced to 1 c.. Add in 1/2 Tbsp. pink peppercorns and strain the duck stock into the poaching liquid. Add in the pear brandy. Cut up the remaining 16 Tbsp. (1 c.) butter and whisk into the sauce, a Tbsp. at a time. Strain the sauce and keep hot.
- To serve, place a pear on each plate. Slice each duck breast and fan out onto the plate. Spoon sauce over the duck and sprinkle with remaining peppercorns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 12 servings | |
| Calories 420 | |
| Calories from Fat 227 | 54% |
| Total Fat 25.63g | 32% |
| Saturated Fat 14.66g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 481mg | 20% |
| Potassium 494mg | 14% |
| Total Carbs 21.21g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 15.56g | 10% |
| Protein 20.46g | 33% |
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