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© Meredith Corporation. All rights reserved. Used with permission.
Stir together rosemary, salt, pepper and garlic in a small bowl. Sprinkle evenly over the meat side of each duck breast; rub in with your fingers. Cover and chill for 12 to 24 hours.
Cut pears in half lengthwise, leaving stems intact. Remove core and peel pear halves. Place pear halves in sealable plastic bag set in a shallow dish. Combine wine, sugar, cloves and ginger in a medium bowl. Pour over pears; seal bag. Marinate in the refrigerator for 12 to 24 hours.
At least 1 hour before grilling, soak wood chips in enough water to cover. Meanwhile, using a sharp knife, score skin sides of duck breasts diagonally to create a 1/2-inch-wide diamond pattern, making cuts about 1/4-inch deep.
Drain pears, discarding marinade. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place pear halves, cut-sides down, on grill rack over drip pan. Cover; grill for 8 to 10 minutes or until tender. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Remove pears from grill; set aside.
Drain wood chips. Sprinkle wood chips over coals. Place duck breasts on grill rack over drip pan. Cover; grill for 15 to 18 minutes or until a meat thermometer registers 155°F. (For a gas grill, add wood chips according to manufacturer’s directions. Grill as above.)
Cut each pear half in half to form eight quarters. To make pear fans, use a sharp knife to make a series of 1/8-inch lengthwise slices in each pear quarter, starting from stem end and cutting to bottom (leave stem ends intact). Gently push down on each pear quarter to fan the slices.
Serve duck on top of pears. If desired, garnish with green peppercorns.