Cooking duck breast with pear

Duck breasts cooked with pear are not only incredibly tasty and aromatic, but also very tender and juicy. This dish is perfect for both a dining table and a festive one.

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Ingredients:

• 3 duck breasts;

• star anise;

• 1.5 cups of red semisweet wine;

• 1 tablespoon of granulated sugar;

• 5 ripe pears of medium size;

• cinnamon;

• salt, black ground pepper;

• 2 tablespoons of cow butter.

Cooking:

1. The first thing to do is prepare the pears, which should be just ripe, not ripe. They need to be thoroughly washed and wiped dry using paper towels. Then, using a sharp knife, carefully remove the skin from the pears. In this case, if possible, try not to cut the stalks.

2. Pour red wine into a not-so-large saucepan and place it on a hot stove. Also in the pan you need to pour cinnamon and star anise, the amount of which depends entirely on your taste.

3. After boiling the wine, dip the prepared pears into it, and reduce the heat to a minimum, so that the liquid only boils slightly. Thus, the fruit should be cooked until cooked, which can be easily checked with a toothpick. When pierced, it should easily enter the pulp of the pear.

4. Then you can go to duck breasts. They should be washed thoroughly under running water and dried using paper towels or napkins. Further, not very large incisions are made on the skin. Breasts should be sprinkled with salt and black pepper.

5. Fry the breasts in a sufficiently deep skillet, the bottom and walls of which should be thoroughly greased with cow butter and put on a hot stove. Breasts are laid out in her skin down. Fry them on low heat for a third of an hour. After that, they must be turned over.

6. At the bottom of the baking dish you need to put the foil and put on it the fried duck meat. Then the form must be sent to the oven preheated to 200 degrees again for a third of an hour.

7. Ready pears should be pulled out of the saucepan and laid on a plate. Sprinkle some wine into the fruit.

8. The wine that remains in the pan must be brought to a boil and put granulated sugar and butter in it. With constant stirring with a whisk, bring the mass to a density.

9. When the breasts are ready, they should be hot divided into portions and laid out on plates in which you must first put the fruit. Then everything is poured with sauce and served on the table.