More than a Fast Autum, her beauty makes her resamble a Sweet Spring.
Autumn and her husband Stan came to GiglioCooking last week. They wanted to learn fancy recipes.
One of them was the Duck with the Pears.
In the picture Autums is plating nicely, making a fan with both the pears and the duck breast.
They also made the Tiramisu, with the pasteurization of the eggs. In the photo the one with the fun expression is me, while beating the Zabaione. Autumn is smiling nicely.
STAN & AUTUMN, THANK YOU FOR COMING TO GIGLIOCOOKING!!
WITH YOUR SMILES HERE, THE FOODS GOT A MORE SEASONAL TOUCH!
DUCK BREAST WITH SHALLOTS AND PEARS
Ingredients for 2:
½ duck breast
1 big pear, under ripen
½ liter good red wine
1 cinnamon stick
4-6 shallots (it would be better the southern Italian "lampascioni")
Make long incision along the duck breast; place it in a baking tray and put it in the oven at medium heat (180 – 200°) for 15 – 20 minutes. It would spread out its own fat.
Take it off from the oven, pour the duck fat in a pan together the shallots peeled and cut in thick slices. If the fat would not be enough, add some butter. Add salt and pepper and cook on a low heat until soft. Then pass the shallots in a blender to obtain a fine sauce.
Peel the pear, cut it in half and take off the seeds. Bring to a boil the wine with the cinnamon stick, toss in the pear. Lower the flame and cook until soft. Take it off and cook the wine to reduce.
Slice the duck breast. Put salt and pepper. Heat in the oven.
Fan the pear. Heat the shallot sauce adding some wine reduction.
Serve a fan of duck breast with a fan of pear as side dish. Spread the shallot sauce upon the duck and the wine reduction upon the pear.