Duck Breast with Pinenuts & Pears

4  boneless duck breasts
2  shallots; sliced thinly
1  garlic clove; minced
2 tablespoon ginger; fresh, minced
4  pears; firm, slightly underipe
1/4 cup calvados
1/4 cup balsamic vinegar; (see note)
1/4 cup chicken stock; homemade
1/3 cup pine nuts; toasted
1 cup dry vermouth

(Use a mixture of sour and sweet balsamic vinegar. If you only have regular cheap sour balsamic, add a teaspoon of sugar to it)

Remove the skin from the duck breasts and slice the skin into long strips. Put in a pan with cold water to cover. Cook very slowly until the skin is tried out and is crispy brown. Save the bits of skin - which will now be crispy and delicious. Save the duck fat.

Over medium high heat, heat a large sauté pan until very hot. Sear the duck in three tablespoons of the reserved duck fat. Reduce the heat, add 1 cup vermouth, cover, and cook the duck until it is done.

Peel, core and dice the pears.

In a sauté pan, heat the three tablespoons reserved duck fat. Add the shallots, garlic, ginger, and pears. Cook, stirring frequently, for about 2 minutes. Add the calvados, balsamic vinegar and stock and cook over high heat, until the mixture is slightly thick and the pears are tender. Riper pears will cook faster than unripe ones. Remove from the heat and stir in the thyme, pinenuts and season with salt and pepper. Sprinkle the crispy duck skin on top.

Goes well with broad pasta noodles or mashed potatoes.