Preheat oven to 375OF (190OC).
Salt and pepper duck generously inside and out.
Place duck breast side up in a roasting pan.
Roast for 11/4 hours.
Slice pears 1/4 in. (0.5 cm) thick.
Drain fat form the pan and arrange pears around duck.
Return to oven for 20 minutes.
Stir brown sugar into pan juices.
Return to oven for 20 minutes, then remove pears if well caramelized.
Meanwhile, make the sauce.
Melt butter in a saucepan and sweat shallots, covered.
Deglaze saucepan with white wine and reduce by half. Add demi-glace and maple syrup. Simmer for a few minutes.
Adjust seasoning and stir in pear-flavoured vinegar and rosemary just before serving.
With their intense colour, these full-bodied wines exude powerful and complex fruit and spice aromas, occasionally accompanied by woody notes. They have a good tannic structure and a velvety mouthfeel.
Product category: red wine.
© Société des alcools du Québec, 2007
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