Instructions: For the Cardamom Poached Pears: In a large nonreactive saucepan, combine wine, 3 cups water, sugar (amount depends upon the sweetness of the pears), cardamom, cloves, cinnamon, vanilla bean, lemon peel, and lemon juice. Bring to a boil, and add pears. Return to a boil, and simmer until tender when pierced with a skewer. Remove from heat, and cool in liquid. Store in refrigerator for up to 1 week. When ready to use, warm in poaching liquid.

In a small saucepan, simmer stock until reduced to 1 cup. Season with salt.

For the Celery Root Garlic Puree: Peel celery root and cut into 1-inch cubes. Break garlic into cloves and peel. In a medium saucepan, place celery root, garlic, nutmeg, thyme, bay leaf, and enough water to cover. Bring to a boil, and add salt. Reduce heat, and simmer until tender, about 20 minutes. Strain and immediately transfer to a food processor fitted with the steel blade. Add stock and butter. Puree, adding more stock if mixture appears too thick. Strain through a medium sieve. Adjust seasoning. Serve warm.

Combine in a small bowl, wine, olive oil, mustard, garlic, thyme, coriander, and salt; set marinade aside. In a large skillet, heat 1 tablespoon butter over medium-high heat. Add duck breasts and saute for 3 minutes. Brush with marinade, turn, and cook for 3 minutes more. Brush again and cook 30 seconds more. Remove duck to cutting board, cover with an inverted bowl and let rest for 5 minutes. Place skillet over medium-high heat and deglaze with stock reduction, scraping up any browned bits. Whisk remaining 2 tablespoons butter into sauce, and strain.

Season duck breasts with salt and cut crosswise into thin slices. Divide celery root garlic puree between plates. Arrange poached pears over puree, and top with duck. Add any accumulated juices from the duck to the skillet with sauce, and cook until heated through. Drizzle warmed sauce over duck. Serve immediately.

This recipe 6 servings.

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