Breast wash, cut the skin on the cross - rub with salt and marjoram.
Pour in wine (whole breast should be submerged), add a clove - stand for at least 12 hours.
Breast put into the hot pan (skin side down) - fry for approx. 10 min. Then turn and fry the other - approx. 5 min.
Transfer to a casserole dish with wine, in which the breast is marinated - bake in a preheated oven 200C for 30 min.
On the melted fat from the duck briefly fry the pears, cut into quarters with the addition of grated ginger (1 teaspoon) and lime peel.
Breast serve with pears.