Roasted Duckling with Pears

1.	Preheat oven to 210°C. Season the duck with salt and pepper. Slide the liver inside. Tie it up and put it in an oiled roasting pan with the giblets (neck, gizzards and wings) and 2 sprigs of thyme.
2.	Place in the oven and cook for 50 minutes, basting the bird regularly with its juices and pricking the skin in several places so that the fat drains off.
3.	Meanwhile, bring the red wine to a boil with the honey, the spices in a muslin and the cinnamon stick. Let it boil and reduce by half. Peel the pears, without removing the tail, and poach them for 15 minutes in the honeyed wine.
4.	Keep the roasted duck warm. Deglaze the cooking juices with 25cl of the pear wine, scraping the juices with a wooden spoon. Strain. Adjust the seasoning and flavour with crème de cassis. Coat the pears with this sauce and reheat 2 to 3 minutes over low heat.
5.	Arrange the cut duck on a serving dish. Garnish with pears and coat with sauce. Sprinkle with thyme sprigs and serve.
6.	Our advice : To present pink fillets, it is essential to take the duck out of the the duck from the oven 10 minutes before the end of its cooking time. But in this case, the legs and wings will not be will not be sufficiently cooked. It is therefore advisable to put them back in the oven after having raised the fillets. In the meantime, keep them warm under a sheet of foil.

	1.5 kg farm duck ready to cook, with its giblets and liver
	1 kg of small pears (conference or louise-bonne type)
	1 bottle of full-bodied red wine
	100 g of honey
	2 tbsp. of crème de cassis
	1 tbsp. pepper and berry mixture
	1/2 stick of cinnamon
	3 cloves
	1 tbsp. oil
	A few sprigs of thyme
	Salt, pepper