BRACE OF DUCK IN PEARS AND GRAND MARNIER
This dish is perfect for entertaining because it is impressive while being very easy to prepare. Fruit is always a perfect compliment for the richness of the duck and of the mustard; Grand Marnier and pure maple syrup add extra interest to the sauce.

You’ll need two duck breasts cut into halves from good-sized ducks. Leave the skin on. Preheat the oven to 400 F. for a half hour and roast the birds for about 30 minutes.

While they are cooking put two cored pears into a blender, add 2 tablespoons of Dijon mustard, a cup of Grand Marnier and a cup of maple syrup. After the breasts have cooked, drain off all the grease, pour the sauce over the breasts and return to the oven for another ten minutes.

Serve.