How to make
Prepare the sauce, by frying the onion in heated olive oil and butter, until it softens. Add the peeled and diced pear and quince, along with the wine and a little salt. Wait for it to evaporate and add the sugar and honey.
When it starts to caramelize, pour the lemon juice and balsamic vinegar. Stir over low heat, until the fruit soften.
Try and adjust according to taste - if you like it predominantly sweet or sour, add more honey or more lemon juice and salt, until the sauce is according to your taste. Finish off the flavoring with rosemary - fresh or dry.
Clean the duck magret from the excess fat and veins and make diamond-shaped incisions diagonally across the skin without cutting the meat to preserve its juices and tenderness during cooking. Rub the meat with rosemary and black pepper, and rub salt only on the skin side.
Heat a pan with a thick, non-stick bottom over medium heat and place the fillets skin side down.
Cook for 10-12 minutes and turn to the other side for another 5-6 minutes. If too much of the duck fat comes off, I recommend scooping it out with a spoon and discarding it or saving it for making potatoes, for example, as it gives them an amazing flavor.
Wrap the finished fillets with a golden crust in aluminum foil and leave them rest for 5 minutes! This is very important and without this step the meat would not remain tender and as tasty.
Add a few spoonfuls of the sauce on plates and place the duck magret on top. Sprinkle with coarse flaky salt and eat it while it's hot.
Enjoy your meal!
