Chef's recipes
The Carignano restaurant, Grand Hote Sitea
Muscovy duck breasts with Martin Sec pears in red wine
Ingredients for 4 persons:
- duck breasts 2
- Martin Sec pears 2
- red wine ½ l
- black pepper 20 g
- juniper berries 20 g
- caramel stick ½
- or 20 g caramelised sugar
- bay leaves n 2
- duck pan juices 1 dl
Procedure:
Remove the skin from the duck breasts, season with salt and pepper and cook in a frying pan for 10-12 minutes.
Wash the pears and cut them in half. Put in a small pot, cover with the wine and the aromatic herbs and bake for 25 minutes. This operation can also be done earlier, keeping the pears in their juices in the refrigerator and then reheating at the moment of serving with the duck breast.
Once the breast is cooked, scallop it, put it on a plate with the pears cut in a fan shape, and drizzle with the pan drippings and some added pear juice.