Duck Breast With Roquefort Sauce

Preparation:

Preparation: Peel the pears, cut them into quarters and remove the core. Heat the sugar in a saucepan over moderate heat and, when it begins to caramelize, add the Barbaresco and the spices and bring to the boil. Then add the pears and cook them over low heat for 10 minutes, then remove them from the heat and set them aside. Prepare the sauce: gently fry the onion in a saucepan with the butter for 5 minutes, then pour in the broth and reduce by half. Add the cream and continue cooking until you get a creamy sauce, then pass it through a sieve, collect it in the saucepan and add the Roquefort, using an electric mixer. Finally, adjust the sauce with salt and pepper. Sprinkle the duck breasts with salt and pepper and brown them on each side in a pan with the hot lard over moderate heat for 8-10 minutes, then let them rest on a grill. Fan the pears and place them on four individual plates together with the duck breasts, also cut into slices, and the cheese sauce. Garnish the preparation with a few leaves of fresh mint and serve with a side dish of potato puree rosettes au gratin in the oven.