Pears

• 1½ cups sugar
• 1½ cups water
• 1 small cinnamon stick, broken in pieces
• 2 cloves
• 4 thick slices lemon
• 2 French butter, D’anjou, or other pears for poaching, peeled, cored, and halved
• 2 tablespoons minced garlic
• 2 tablespoons chopped fresh thyme
• 2 teaspoons cinnamon
• 2 tablespoons brandy
• 2 ducks, about 5 pounds each, necks and wing tips removed, excess fat removed, and rendered if desired (see Note 3)
• Salt and freshly ground pepper

Poach the pears: Combine the sugar, water, spices, and lemon slices in a saucepan. Boil 5 minutes. Add the pear halves, reduce the heat to low, and simmer until the pears are translucent and cooked through but not mushy, about 25 minutes. Remove the pears from the syrup with a slotted spoon; let cool. Reserve about ¼ cup syrup. Cut the cooled pear halves lengthwise into 4 thick slices; set aside.

Preheat the oven to 500°F. Make a paste with a mortar and pestle of the garlic, thyme, cinnamon, and brandy; rub it into the cavity of each duck. Place the ducks on racks in shallow roasting pans. Sprinkle with salt and pepper inside and out and roast until tender, about 1 hour. Let stand until cool enough to handle.

Meanwhile, prepare the sauce: Heat the butter in a large sauté pan or skillet over medium heat. Add the onion, carrot, and celery; cook until tender, about 10 minutes. Add the garlic and thyme and cook 1 minute. Add the brandy and simmer 1 to 2 minutes. Add the stock and almonds and simmer until slightly thickened, about 15 minutes. Stir in 2 tablespoons reserved pear syrup; taste and add more if desired. Season to taste with salt and pepper.

Cut the duck into quarters (or eighths if you prefer) and warm in a 400°F oven about 5 minutes. Heat the sauce to simmering over medium heat, add the pear slices, and simmer until heated through. Arrange 2 duck quarters on each of 4 serving plates and spoon the sauce and pears over top. Serve with roasted potatoes and sautéed spinach with pine nuts and raisins.