Peel and cut pears into six segments. Heat previously prepared thyme butter in a hot frying pan. Add pears and sauté. Adjust the seasoning and set aside. (Keep the pears warm with core underdone.)
To serve, place the pear segments on a dinner plate and cover each with slices of duck. Decorate with drops of sautéed butter and balsamic reduction. Add some mustard or spinach leaves and sprinkle with thyme, to give a fresh lift to the dish. Serve immediately.
