This gorgeous main course is elegant enough for company, yet it’s simple and quick to make. Serve with wild rice and sautéed spinach.
Great recipe, quick, ingredients I had on hand, great flavours.Served with a salad, delicious.
Loved the pear-bourbon relish and would serve it with pork tenderloin as well. The duck ended up being a bit over cooked as I was trying to get the temp up to 125. The breasts were thin and cooked more quickly so cooking time will really vary. Beware.
Really loved this and it was lovely with the sauce. I would definitely make it again. I pretty much halved the sauce recipe (because I had short supply of some ingredients) and I still had some leftover. It was a nice sauce, but I also wanted to enjoy the duck so I only put a light serving on each piece. I had two large duck breasts and they were slightly overdone at 15 minutes...should have checked them at 10 as directed. I didn't have bourbon so I subbed Triple Sec and I thought it turned out well. For my sides, I served it with rice pilaf with spiced caramalized onions, roasted beans with garlic and parmesan and white chocolate souffle with raspberry chocolate sauce (all can be found on this site). It was a lovely meal.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.