Summary

Ingredients

• 1 duck breast (or 2 small ones)
• 1 pear (s)
• 15 g porcini mushrooms, dried
• 150 ml wine, white, dry
• 2 sprigs rosemary, fresh
• 1 teaspoon rosemary, dried
• salt
• pepper
• 1 clove garlic, chopped

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Instructions

1. Cut the duck breast on the skin side with a sharp knife in a cross shape, taking care not to damage the meat. Rub the skin side very well with salt, pepper, dried rosemary and garlic.
2. Without adding any fat, fry the duck breast on the skin side for about 10 minutes (better a little longer and not too spicy, otherwise the garlic can become bitter), then remove from the pan and put some excess fat in a second pan.
3. Put the duck breast back in the pan with the skin facing upwards and cook in the oven at 80 ° C for about 45-50 minutes (depending on the size of the breast, a few minutes up or down don`t really matter).
4. If necessary, clean the porcini mushrooms and soak them in a little liquid.
5. Quarter and core the pear.
6. About 20 minutes before the end of the cooking time, fry the pear wedges in the duck fat on both sides and remove them from the pan. Place the drained mushrooms and sprigs of rosemary in the frying fat and fry. Deglaze with white wine and let it boil down, depending on your taste, filter some of the soaking water of the mushrooms and also add.
7. Put the pears back in the pan and simmer covered for a few minutes over a low heat.
8. Cut the duck breast into slices, serve with pear wedges and porcini mushrooms.