Duck Two Ways with Pear and Berry Sauce

Serves 2
  • Steps
  • Ingredients


  1. Pre heat oven to 180°C.
  2. Break down the duck by removing marylands (leg and thigh together), breast fillets and wings.
  3. Season the marylands with salt and pepper and place onto a lined roasting pan. Roast for 50-55 minutes or until skin is brown and crispy.
  4. For the Berry Sauce, cut the wings and the top half of the remaining body, into small pieces - avoid the fattier parts of the bird and remove as much skin as possible. In a large saucepan, heat oil on a medium-high heat and add the duck frames and wings. Sauté until browned. Add the berries, garlic, peppercorns and peel from the lemon with 1 ½ cups of water, bring to the boil. Cook for 20-25 minutes until reduced by ¾.
  5. Strain stock and return to the saucepan. Simmer to reduce for a further 10-12 minutes until starting to thicken. Add butter and whisk until well combined then season with salt and pepper. Place into a jug to serve.
  6. Fill another large saucepan with 1 litre water and add sugar, star anise and juniper berries. Bring to the boil.
  7. Peel pears and cut into quarters and core. Add to boiling water and poach for 3-4 minutes, until nearly tender.
  8. When pears are poached, remove from water and dry with paper towel. Season with salt and add to the roasting pan with the marylands, tossing to coat in the fat from the tray. Place back in the oven and roast for a further 15 minutes, until golden brown.
  9. Meanwhile, score the skin on the duck breast in a diagonal pattern, avoiding the meat. Season well with salt then place skin side down into a cold, oven-proof fry pan. Cook on a medium heat for 10-12 minutes. Turn and cook the other side for 2 minutes. Using a meat probe, measure the internal temperature. If it has not 51-54°C, place pan in the oven for a further 5 minutes. Allow to rest for about 8-10 minutes.
  10. Remove marylands and pears from the oven.
  11. To serve, slice duck breasts in half. Place one half on the middle of the plate and rest the other on top. Place the maryland on one side. Add the peeled pears the another side and drizzle the sauce around the edges of the plates.

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