- 2 [5 1/4-ounce / 150-g] each fresh pears
- 1 approximately 17 1/2-ounce [500-g] fillet of duck breast with skin
- 8 teaspoons [40 g] butter
- 3 1/2 ounces [100 g] French shallots, finely chopped
- Pepper, to taste
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- Peel and core pears.
- Poach pears into a little boiling water for 15 minutes; drain and reserve.
- Arrange fillet of duck breast, skin side down, into a hot frypan.
- Fry for approximately 15 minutes.
- Turn fillet and fry fillet for 10 minutes more.
- Remove fillet from frypan; reserve.
- Throw away cooking fat.
- Melt butter into the same frypan; fry finely chopped shallots until golden.
- Add reserved duck fillet with juices to frypan; pepper.
- Cook over low heat for 5 minutes.
- Skin, thinly slice onto a warm plate, then coat duck fillet slices with buttered chopped shallots.
- Slice reserved poached pear and decorate plate with pear slices.
- Serve immediately.
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