Duck with Pears

This is my, some what lighter, version of the goose dish they make in the Ampurdán region of Gerona, in my opinion one of Catalan gastronomy’s most interesting areas. The original recipe includes cream or milk and pork fat, for which I substitute oil from Borjas Blancas, Lérida, which is very low in acidity and of an exquisite flavour. The recipe is usually cooked in the oven, although I prefer to cook it on the stove, where I have more control over the ingredients.