For the Duck
2 Duck Breast
1 Clove Garlic
1 Shallot
4 Sprigs Fresh Thyme
Salt & Pepper to taste
Method:
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
Method:
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
Method:
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.