How to cook
Cut the duck breasts on the skin side with a sharp knife. Be careful not to make very deep cuts!
In a non-stick pan, pour a cup of olive oil, add a clove of garlic and a sprig of rosemary. Put the breasts skin side down and fry them for 4-5 minutes. Turn the meat with the help of tongs and fry it on the other side for another minute.
Preheat the oven to 392°F (200°C). Pour the broth into a baking pan, add honey and balsamic vinegar. Put the meat this time with the skin facing up and put the pan in the oven. From time to time open and pour the sauce over the meat.
Bake for about 15-20 minutes.
Remove the baked breasts and set them aside. Pour the red wine into a pot, add the sugar (necessarily brown), balsamic vinegar, one clove and two small peeled pears.
When the liquid boils, start pouring it over the pears until the amount is reduced by half. Remove the fruit, continue reducing the dressing to the consistency of liquid honey.
Mash one pear into a puree. Put it in a suitable dish, place the duck breast on it and pour the dressing.
Decorate the duck magret with the rest of the pear!
A very tasty duck magret with red wine - the most gourmet recipe I've ever made!