Sauteed Duck with Pears & Apples

Ingredients:

• 4 (5 oz.) boneless, skinless duck breasts
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 tsp. unsalted butter
• 2 pears, peeled, cored, and cut into 1/2-inch cubes
• 1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch pieces
• 1 tbsp. granulated sugar
• 1/2 tsp. dried thyme
• 1/4 cup brandy
• 3/4 cup apple juice
• 1/3 cup prepared duck demi-glace
• 2 tsp. cornstarch
• 1 tbsp. cold water

Makes 4 Servings

1.  Sprinkle the duck with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Melt 2 teaspoons of the butter in a large skillet over medium-high heat.  Add the duck and cook until browned and  just cooked through, about 4 minutes on each side. Cut each duck breast into 4 slices, transfer to a plate, and keep warm.
2. Wipe out the skillet and melt the remaining 2 teaspoons butter. Add the pears, apples, sugar, and thyme; cook, stirring frequently, until the fruit is lightly golden, about 4 minutes. Add the brandy and cook 1 minute. Add the apple juice and demi-glace; bring to a boil. Reduce the heat and simmer, uncovered, until slightly thickened, about 4 minutes.
3. Dissolve the cornstarch in the water; add to the skillet, stirring constantly. Cook and stir until the mixture bubbles and thickens, about 1 minute. Stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve the sauce with the duck breasts.

WW POINTS VALUE: 10 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This dinner is both elegant and delicious. It may look intimidating but it's really easy to prepare and cook. It's very filling and flavorful. This flavorful fall dish is perfect for company or a romantic dinner. It's best served with sautéed green beans and/or creamy mashed butternut or acorn squash. Demi-glace can be found in the meat department of some grocery stores. If you don't have butter, use extra-virgin olive oil instead and it will work just as good.