Cooking duck breasts at home is easier than you think.  The technique is simple: place the duck breasts skin-side down in a heavy-bottomed oven proof pan, sear until the skin is crispy and then roast in the oven until the breasts reach 170 degrees.  (And save that duck fat in the fridge to roast your next round of potatoes or your favorite veggies!)

That is how this recipe for ‘Seared Duck with Pear-Bourbon Relish’ begins, but it ends with a lovely topping of fall flavors.  Cubes of fresh pear, dried cranberries, sweet shallots, a touch of bourbon, and a few pistachios for crunch and color.  This is a lovely recipe for the Holidays due to its green and red-hued topping—it should definitely be on the short list for Holiday menu ideas!

(To view this recipe click on the following link: http://www.finecooking.com/recipes/seared-duck-breasts-pear-bourbon-relish.aspx)

Tagged: bourbon, brown sugar, dried cranberries, duck breasts, Fine Cooking, lemon juice, pear, pear-bourbon relish, pistachios, seared duch