Special dressing: Michael Buble.
This weekend has been very windy. It's been soooo windy we couldn't even go for a walk, instead, I have been cooking like a maniac: cooked some more tapas (a new post will follow) some Rice Lobster (also will post soon) and this Duck's breasts... and we ate it All!!! Thank god is not windy very often or we will have the same profile Santa has!
I thought that this would be a hard recipe to perform. The truth is that since I started this blog, it's my first time in most of the recipes, but this one is so easy and so good that honestly, I will cook it more often from now on.
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•Ingredients for 4 servings: 4 pears (not ripe), one cinnamon stick, one orange peel, 1 red wine liter (a rioja is a good selection), 1 duck’s breast, salt and black peper, some olive oil.
•Put the peeled pears, the stick of cinnamon and the orange peel in a pot. Pour the red wine and place it on the heat. Have it at low heat for one hour (very soft boiling).
•Once it’s done, turn heat of but keep warm.
•Have the breasts ready with salt and black pepper.
•Place on a hot saucepan with a bit of olive oil. The skin of the breast should be first in contact with the heat. Let it cook at high heat until the skin gets golden and brown and the grease disolves.
•Now turn and cook the other side. Don't cook too much, we want the inner part to be pinky.
•When done, place the breasts on a wooden surface and slice the meat.
•Prepare the plate with a pear, some red wine pears sauce and the meat with a pinch of salt on it (if it’s sea’s salt, better – the thick one).
•Really easy to cook and something different to offer for Christmas. The meat is delicious!
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