date:Aug 09, 2013
ver with foil. Bake in oven for 10 minutes for medium or until cooked to your liking.
4. Use a slotted spoon to transfer the pears to a bowl, reserving 125ml (1/2 cup) of the poaching liquid. Place 2 teaspoons of liquid from the dish used to cook the duck in a saucepan. Add the stock, vinegar and reserved poaching liquid. Bring to the boil over high heat. Boil for 3-5 minutes or until reduced by half. Add pears and cook for 5 minutes or until heated through.
5. Thickly slice the duck across th