North African Style Braised Duck Breast with Dried Pear


1 tablespoon olive oil
3 duck breasts, about 2 lb total weight
4 onions, thinly sliced
3 cloves garlic, crushed
1 teaspoon sugar
2 teaspoons ground cinnamon
1/2 teaspoon saffron threads
1-3/4 cups chicken stock
salt and freshly ground black pepper
1/4 cup ready-to-eat dried pears
3 tablespoons chopped fresh coriander


  1. Heat the oil in a large non-stick frying pan (skillet). Add the duck, skin side up, and cook for 1-2 minutes until lightly browned.
  2. Turn the duck breasts and cook, as gently as possible, until the skin is brown and crisp. Remove and drain on kitchen paper.
  3. Pour off all but 3 tablespoons of fat. Add the onions and cook for 15 minutes until completely soft.
  4. Slice the duck breasts across into 1/2-inch slices. Place the onion and duck in a heavy flameproof casserole.
  5. Stir in the garlic, sugar, cinnamon, saffron and stock. Season with salt and pepper. Cover and simmer gently for 30 minutes.
  6. Cut the pears into pieces, add to the casserole, cover and cook gently for a further 30 minutes.
  7. Stir in the coriander and serve with couscous.

Makes 6 servings.

Source: North African Cooking