Roasted Duck Breast with Pear Chutney and Carmelized Star Anise Sauce

For the Duck
2 Duck Breast
1 clove garlic
1 shallot
4 sprigs fresh thyme
Salt & pepper to taste

Prepare the duck breast by trimming the excess fat around the edges of the duck.  With the skin side up score the skin in with a sharp knife. Season the duck breast with salt & pepper on flesh side only. In a hot skillet, place the duck in the pan skin side down & render the fat for about 5 minutes or until turns golden brown. Pour 75% of the fat out of the pan. Add the garlic, thyme & the shallot. Allow to sweat & then baste the duck with the fat & aromatics. Keep basting for 4 minutes & then place in a 375 degree oven for 4 minutes. Pull out and baste for two more minutes. Then remove from the pan & let rest. Reserve the pan.

For the Chutney:
1 each Bartlett Pear (peel, cored, small dice)
½ cup onion (small dice)
½ cup golden raisins (hydrated)
1 T Ginger Root
3 T Honey
2 T Apple cider vinegar
1 Cinnamon stick
1 Bay leaf
2 T duck fat or butter

In a saute pan, on medium high heat add the duck fat, onions & pear. Saute until lightly caramelized. Add the ginger root. Cook three minutes. Add the remaining ingredients & let simmer on low heat for 8- 10 minutes or until chutney consistency. 

Star Anise Sauce:
3 T Sugar
3 T Apple cider vinegar
1 each shallot
1 tsp black peppercorns
I bay leaf
1 cup Veg stock or chicken stock

In a sauce pan on medium high, add sugar. Let caramelize & add the apple cider vinegar. In the pan that you roasted the duck in sweat your shallots until translucent. Add the remaining ingredients & reduce by ½. Strain the juice into the caramelized sugar & vinegar. Let simmer 5 minutes. Add salt to taste.