Poached Rum Pears and Brie Duck Breast with Hot Candied Duck Bacon

This is my take on one delicious combination.  The duck breast is perfectly cooked and served with poached pears in a sweet rum sauce.  The pears are topped with creamed brie cheese to balance all the flavors.  Then topped with hot candied duck bacon.  

Ingredients:

2 duck breasts

6 strips duck bacon

1 TBS jalapeno, chopped fine

1 TBS brown sugar (for bacon)

4 TBS butter

2 TBS dark rum

2 TBS brown sugar (for sauce)

1/4 tsp cinnamon

1/2 tsp corn starch

1 15 oz can pear halves (no or low sugar), reserve 1 cup juice

1/8 tsp salt

1/8 tsp course pepper

1/4 cup walnuts, chopped

5 ozs brie cheese, creamed (warm)

1/4 cup parsley, chopped

Directions:

1.  In medium size non stick skillet heat on med/high heat.  Place seasoned duck breast (skin side down).  Cook to render down the fat (approx. 5 mins).  Turn over and cook for additional 2-3 mins or until desired temperature.  Remove and let sit.

2.  Add bacon to skillet and cook in same fat.  Season with salt and pepper, if desire.  Add jalapeños and 1 TBS sugar.  Cook until done on both sides (bacon will caramelize).  Approx. 2-3 mins on each side, or until desired crispiness.  Remove and cover to keep warm until ready to use

3.  In same skillet add butter, rum, sugar, cinnamon, corn starch and pear juice.  Stir and heat for approx. 2 mins.  Add pears and cook, rotating on both sides for approx. 5 mins.  Season with salt and pepper.  Remove from Skillet and cover to keep warm.  Add walnuts and continue cooking sauce for additional 5 mins or until starts to thicken.  

4.  To serve:  Slice Duck Breast on an angle about 1/2 inch thick.  Top with Pear then with warm creamed brie.  Drizzle sauce around duck and sprinkle chopped hot candied bacon slices on top.  Garnish with parsley.

Serves 4