bohemianwanderer – This poached pear recipe adds a touch of elegance to any meal. Making it the ideal pairing for the rich flavors of roasted duck. Start by peeling, quartering, and coring two large Williams pears. In a large pan, combine 600ml of red wine, 300g of caster sugar. The zest and juice of one orange, and a bouquet of herbs including bay leaves, rosemary, and thyme. The combination of these ingredients infuses the pears with a depth of flavor that contrasts beautifully with the savory duck.
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Place the pears into the pan and cover with a cartouche. A circle of baking paper that sits directly on top of the poaching liquid. This simple step helps to retain moisture while poaching, ensuring the pears cook evenly. Bring the mixture to a gentle simmer and poach the pears for around 15 to 20 minutes. They should be tender but still hold their shape. Once done, remove the pears and set them aside. Keep the poaching liquid, as it will be reduced into a syrupy sauce to complement the dish later.
Roasting the Duck Crown with Beetroot and Caramelized Garlic
For the duck, the preparation begins 48 hours before cooking. Leaving the duck uncovered in the fridge during this time allows the skin to dry out, helping to achieve that perfectly crispy texture. When you’re ready to cook, preheat your oven to 200C (180C fan)/390F/gas 6. Place 200g of halved baby beetroot, a whole garlic bulb, and two peeled and quartered red onions on a roasting tray. Add a couple of rosemary sprigs, drizzle with 2 tablespoons of olive oil, and splash 2 tablespoons of raspberry or balsamic vinegar over the mixture. Toss everything to coat evenly.
After mixing, roast the vegetable medley for 25 minutes. During this time, rub the duck crown generously with 3 tablespoons of runny honey and season it well with salt. The honey will create a sweet caramelized crust when roasted. Once the vegetables are done, place the duck crown on top of the roasted ingredients and return the tray to the oven. Roast the duck for another 18 minutes, turning the tray halfway through for even cooking.
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After roasting, remove the duck and let it rest for 20 minutes. This resting time ensures the juices settle, resulting in tender and moist meat. To serve, carve the duck crown and plate it alongside two slices of warm poached pear. Pour the reduced poaching liquid over the duck and pears for an added layer of flavor. If you like, pair the dish with mashed potatoes or a bitter-leaf salad to balance the rich and sweet flavors.
This dish is an elegant main course that will impress any guest, combining the savory richness of duck with the sweetness of poached pears and roasted beetroot. The poaching liquid reduction can be saved to drizzle over vanilla ice cream, giving you a delightful dessert option after your meal.
