Most people know that sour, tangy fruits, such as orange and cherries, go brilliantly with duck’s rich, dark meat. I also like to use pomegranate, a slightly more unusual fruit, which has a distinctive sweet-sour tang and complements duck perfectly.
Don’t worry about trying to get hold of fresh pomegranates. Pomegranate syrup (also called molasses) is available throughout the year from specialist food stores and Middle Eastern grocers. It’s dark and sticky and is easy to make into a glaze. Because it caramelises quickly, don’t start basting the ducks until about three-quarters of the way through the cooking time.
Substitute ripe nectarines for the pears, when they are in season.