2 5oz boneless duck breast 2 firm Bosc pears, unpeeled ½ cup worcestershire sauce 2 cloves garlic (minced) 1 teaspoon olive oil freshly ground pepper sea salt
Steps
Using a sharp knife, score the duck skin in a crosshatch pattern. Season the duck breasts with garlic, worcestershire, salt and pepper and rub the mixture into the skin. Let sit for 10- 15 minutes to dry. Light a grill or heat a grill pan to medium.
Grill the duck breasts skin side down until lightly charred and crisp, about 3 minutes. Turn the breasts and cook for about 4 minutes for medium-rare meat. Transfer the duck to a carving board and rest. Cut the pears in half, scoop out the seeds with spoon. Brush the cut side of the pears with olive oil and season with salt and pepper. Grill pears, cut side down until slightly charred about 2 minutes. Turnover and grill for another minute. Slice the duck breasts on the diagonal and plate. Serve with grilled pears.