Ingredients
2 tsp (10 mL) olive oil cup (50 mL) diced onion cup (125 mL) port or Marsala cup (125 mL) coarsely chopped cranberries 2 tbsp (25 mL) honey 1 tbsp (15 mL) balsamic vinegar 1 cinnamon stick Several sprigs fresh thyme 1 small ripe but firm pear, diced Salt and black pepper to taste One 12 oz (375 g) duck breast 1 tsp (5 mL) Chinese 5-spice powder 24 thin baguette slicesDescription
Chinese Spiced Duck Gets Topped With A Sweet-sour Compote. Make And Refrigerate The Compote Up To 2 Days In Advance And Cook The Duck Up To 1 Day In Advance.
Liquor Control Board Of Ontario
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