date:Aug 09, 2013
Ingredients
2 large pears, peeled
500ml (2 cups) red wine (such as merlot)
250ml (1 cup) water
60ml (1/4 cup) creme de cassis (see note)
2 tbs caster sugar
1 x 7cm cinnamon stick
2 (175g each) duck breast fillets, skin on, excess fat trimmed
Sea salt flakes
125ml (1/2 cup) chicken stock
1 tbs balsamic vinegar
Method
1. Preheat oven to 160C. Use a small knife to remove the base of each pear so they sit upright.
2. Combine the wine, water, cassis, sugar and cinnamon in a saucepan over mediu