Steaklets of duck with Poire Tapée

• Slowly heat the Poires Tapées under a closed lid.
  
• Notch the skin of the steaklets and roast them (skin side first). Turn them over halfway, add salt and pepper.
• Garnish your plates with a salad bed
• Take the steaklets out, and cut them in fine slices.
  Stir some juice from the Poires Tapées through the sauce in the frying pan.
  
• Lay out the steaklet slices with the Poires Tapées on the salad.
  
• Spread the sauce over the steaklets.
• Garnish with vegetables to your convenience.
• Bon appétit!