Pre heat oven to 200°C. Dry duck with paper towel for a crispier skin (if possible leave duck uncovered in refrigerator to dry skin out). Place duck on a rack in a roasting tray. Season with sea salt and freshly ground pepper
Roast for 45 mins per kg until golden brown then remove duck from oven and leave to rest for 20 mins. While the duck is cooking, make the pears. Use a small knife to remove the base of each pear so they sit upright
Combine the wine, water, cassis, sugar and cinnamon in a saucepan over medium heat
Cook, stirring, for two to three minutes or until sugar dissolves. Add pears and cook, turning occasionally, for 20 minutes or until tender. Use a slotted spoon to transfer the pears to a bowl, reserving 250ml of the poaching liquid. Add the stock, and vinegar to the reserved poaching liquid. Bring to the boil over high heat. Boil for eight minutes or until reduced by half
Cut the pears in half lengthwise and add to the reduced liquid. Cook over low heat for five minutes or until heated through. Gently cut out the two breasts and the two legs of the duck with a sharp knife. Serve the duck with the pears and sauce, parsnip puree and steamed asparagus
Tips & Hints:
You can prepare this recipe up to one day ahead. Duck reheats really well so cook it ahead of time or the day before, joint it when it is cool and then reheat the portions skin side up in a hot oven or under a hot grill (about 15-20 mins).