Ingredients

• 1 table spoon demerara sugar
• 1 table spoon of dark rum
• 2 small pears
• Salt and pepper
• 1 90gr duck breast
• 2 Cheries for garnish
• Serve on a bed of fresh sauté vegetables

Directions

1.       Season the duck and coat with the demerara sugar. Bake in the oven on 180 degrees for around 10 minutes until crisp on the outside but remaining a slightly pink on the inside.

2.       To make your pear compote peel both pears but keep one intact and cut away the flesh from the other. Add a few table spoons of water and cook both pears together. Remove the whole pear to use as your garnish and mash the second pear to make the compote. Add your rum and a teaspoon of sugar to the compote.

3.       Prepare and sauté any good quality vegetables to compliment the duck - Zucchini, mange tout, baby carrot or baby corn. Whatever you prefer. Just be creative.

4.       Slice the duck into generous pieces and serve on top of the sauté vegetables. Garnish up with cherries, pear and mint leaves and dress the plate with the compote. Serve.