Seared Duck Breasts with Pear-Bourbon Relish

finecooking.com

#honestlyhollyninjainthekitchen

4 small or 2 large skin-on duck breasts (about 2 lb. total)

Kosher salt and freshly ground black pepper

1 Tbs. unsalted butter

¼ cup minced shallot

1 large firm-ripe pear, peeled and cut into ¼-inch dice

3 Tbs. bourbon

2 Tbs. light brown sugar

1 1-inch-wide strip lemon zest

2 tsp. fresh lemon juice

Pinch ground allspice

2 Tbs. dried sweetened cranberries

2 Tbs. coarsely chopped roasted unsalted pistachios

Directions at finecooking.com

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