Duck Breast with Caramelized Pears

Score the duck skin in a crosshatch pattern with a sharp knife, cut to a depth of about 3 mm without cutting into the meat. Season the breasts generously with salt and pepper on all sides.

Place the breasts skin-side down in a cold dry pan, then turn on medium heat. Cook for 12-15 minutes until the skin is golden and crispy. Drain off the rendered fat as it accumulates.

Flip the breasts, add the thyme sprigs, and cook on the meat side for 4-5 minutes (medium: internal temperature 62 °C). Remove from the pan, cover with foil and rest for 5 minutes.

Peel the pears, halve them, remove the cores, and cut each half into 3-4 wedges.

Add the butter and cane sugar to the pan with the duck fat. Over medium heat, let the sugar melt and lightly caramelize, about 2 minutes.

Add the pears and cook for 3-4 minutes per side until softened and golden. Pour in the red wine, increase the heat, and reduce the sauce by half, about 3 minutes.

Slice the duck breasts against the grain on the diagonal. Serve alongside the caramelized pears and drizzle with the pan sauce.