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Place cinnamon stick and teaspoon Fustini’s Cinnamon Pear Balsamic Vinegar into hot coffee and let steep for one hour and then chill. Add the duck breasts, one teaspoon Fustini’s Espresso Balsamic Vinegar and the ground cardamom and marinate duck breasts overnight.
Dry duck thoroughly and then score the skin with a sharp knife. Heat a large skillet over moderately high heat and add the coffee beans and duck breasts skin side down. Sear the duck breast on the skin side until brown and crispy, pouring off any excess fat as needed, 8 to 12 minutes. Turn the duck over, pouring off any excess fat and add the wine and another teaspoon Fustini’s Espresso Balsamic Vinegar. Braise the duck until cooked to temperature and then remove to cutting board.
Strain and return the liquid to the pan, reducing the liquid over moderate heat until it is 1/3 of its original volume. Remove from heat and swirl in the butter. To serve, slice the duck and serve with poached pears, some of the sauce and a drizzle of cinnamon pear balsamic syrup.
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