6 boneless duck breasts
Salt and pepper
20 tbsp. butter
2 stalks celery, chopped
1 med. onion, chopped
1 1/2 c. Madeira wine
4 c. beef broth
6 sm. pears, peeled and cored
1 bottle red wine
1/2 c. sugar
1 tsp. black peppercorns
1 1/2 tbsp. pink peppercorns
4 tbsp. pear brandy

In a saucepan, bring the beef broth to a boil; reduce heat slightly and cook to reduce by half. Season the breasts with salt and pepper. Heat 2 tablespoons butter in a large skillet and saute 3 of the breasts, browning on both sides. Remove and add 2 more tablespoons butter; repeat with remaining breasts. Add celery and onions to pan. Saute until golden. Add Madeira and stir to deglaze the pan. Stir in the reduced broth and simmer until syrupy.

In another pan, bring the red wine to a simmer with the black peppercorns and sugar. Add the pears and poach until tender, but firm. Remove the pears and simmer the wine until it is reduced to 1 cup. Add 1/2 tablespoon pink peppercorns and strain the duck stock into the poaching liquid. Add the pear brandy. Cut up the remaining 16 tablespoons (1 cup) butter and whisk into the sauce, a tablespoon at a time. Strain the sauce and keep warm.

To serve, place a pear on each plate. Slice each duck breast and fan out onto the plate. Spoon sauce over the duck and sprinkle with remaining peppercorns.