Crispy duck breasts with pear and pepper sauce (Edit recipe)

Notes

Duck is tasty, juicy, and tender when cooked rare. However, the longer you cook it, the harder the meat will be once you start eating it. At times, I slash the skin to let the fat render. Lately, the duck breasts I have purchased have been leaner, so they do not need to be cut. Do not go through the skin with your knife if you need to score. Use a diamond pattern when piercing your skin. See the video below for a quick reference. Let your duck breast rest before slicing for the most tender and flavorful result. Use flour instead of cornstarch. Mix well so no clumps form. Veal demiglace can be replaced with half of a large bouillon cube. No Brandy? No problem; Cognac will work well instead. Bourbon can, too, but be careful not to use too much, as it will overpower this dish.