Seared Breast Of Duck With Pear, Ginger And Port Sauce This is a great dish for the fall. It's satisfying and high in flavor. Most people think duck is fatty, but this recipe is a wonderful healthful way to enjoy a rich and flavorful duck meal. You can substitute chicken breasts for the duck if you prefer. Serve it with the Mashed Sweet Potatoes and the Slow-Cooked String Beans for a night to remember. Makes 4 servings.
	Ingredients: 1 1/4 pounds boneless, skinless duck breast 1/2 cup port wine 1/2 cup fresh pear juice, or cider Sea salt and freshly ground black pepper 1 cup Duck Stock or Roasted Chicken Stock 1 teaspoon ground coriander 1/4 cup fresh orange juice (from about 1 orange) 2 teaspoons olive oil 4 teaspoons minced shallots 2 teaspoons arrowroot 10 to 12 thin slices fresh ginger
	Instructions: 1. Remove all fat from the duck. Sprinkle salt, pepper and the coriander on both sides of the breasts. 2. Heat the olive oil in a nonstick skillet over medium heat. Add the duck and brown, about 3 minute on each side. Remove the breasts from the pan and set aside. 3. In the same skillet over medium heat, cook the shallots and ginger, stirring, until golden, about 2 minutes. Add the wine to deglaze the pan. Add the pear juice, stock and orange juice, and stir. Place the breast back into sauce and cook until the liquid is reduced by half. This should take 8 to 10 minutes. Remove the duck when cooked medium. 4. In a small bowl, mix together the arrowroot with 4 teaspoons of cold water, and add to the sauce. Simmer 2 to 3 minutes more and strain the sauce. Thinly slice the duck breasts against the grain and serve the sauce over the top.

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