2 whole duck breasts, cut from 6 lb. ducklings
2 ripe pears, peeled, cored & seeded
1 tsp. mustard
1 c. Grand Marnier
1 c. honey

1. Roast the 2 duck breasts in a hot oven for about 30 minutes. Meanwhile, prepare the sauce.

2. Puree the pears with the mustard, Grand Marnier and honey.

3. Simmer for about 20 minutes.

4. When the duck has cooked for 30 minutes, drain off the fat, place the duck breasts back in the pan and pour over the sauce.

5. Bake at 400 degrees for 20 more minutes.

6. Skim any fat from the sauce and pour over the duck to serve.