Duck Breasts with Gingered Pears, Campari Sauce and Pak Choi
For the pears:
- 4 baby pears
- 150ml chicken stock
- 1 tablespoon grated fresh ginger
- 80ml dry white wine
- 25g sugar
- 10g unsalted butter
- 1 tablespoon lemon juice
For the sauce:
- 40g caster sugar
- juice of 1 orange
- 2 tablespoons Campari
- 200ml veal stock
- 50g unsalted butter
For the pak choi:
- 4 small pak choi
- 1cm fresh ginger, finely chopped
- olive oil
- Preheat your oven to 190C.
The gingered pears:
- Combine the sugar, wine and ginger in a small pan, stir to dissolve the sugar and reduce to 2 tablespoons.
- Add the chicken stock and bring to the boil. Put the pears in a buttered baking dish, add the lemon juice to the stock and pour over the pears.
- Bake in the oven, basting from time to time, for 45 minutes, or until the pears are golden brown.
- Raise the oven temperature to 200C.
- Season the meat and sear on both sides in a little oil then remove from the pan and place on a grid over a roasting tin.
- Roast in the hot oven for 5 minutes then remove from the oven and allow to rest while you make the sauce.
- Caramelise the sugar then add the orange juice, Campari and the veal stock. Reduce to a syrupy consistency then whisk in the cold butter, bit by bit, to emulsify. Season with salt and pepper.
- Fry the pak choi and ginger in hot oil.
- Discard the duck fat and slice the duck across the breasts. Serve with the pears, pak choi and the sauce.