Pan Seared Duck with Red Chile Pear Sauce, Bourbon-Brown Sugar Asian Pear Relish and Potato-Blue Cheese Cakes

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This recipe turned out being one of the highest quality dishes I've prepared. If you can find fresh duck breast, it makes the dish even more special. A couple things I would recommend:

1 The red chile pear sauce takes a long time to reduce (remember, you're reducing 8 cups of stock! so give yourself a sold hour to hour and fifteen minutes.

2 Make sure to oil the pan in which you're cooking the potato-blue cheese cakes thoroughly. If you don't flash cook them fast enough, they have a tendency to melt. Also, make the mashed potatoes the night before and safe yourself a step.

3 Don't be afraid of using an even spicier pepper than the red chilies. The heat turns into flavor in the sauce because you cook them for so long. I also added a little powdered cinnamon and brown sugar to the sauce itself to add to the richness of the flavor.

I also served this over a small bed of greens to add to the presentation. I was told this was the best duck my guest ever had. Thanks Bobby!

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My husband loves duck, so I have prepared many of the recipes found on this site. This recipe is by far our favorite! The layered flavors found in the sauce compliment the glazed pears and duck. Everything blends together perfectly.

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I ended up modifying the sauce slightly but the flavor of the anise was fantastic and complimented the duck wonderfully!