Heat a heavy-bottomed pan and baked fillet on both sides until golden brown. Meanwhile, peel the pear as the core and the crust is not disposed, cut into large slices and fry in the butter. To prepare the sauce put the peels and seeds of pear, wine, sugar and cinnamon in a small saucepan on the stove. After boil waiting to reduce the density of light syrup and strain. Duck fillet cut into slices with a thickness of 1.5 cm and put it with pear in a small pan, pour with the strained sauce and flamed with cognac (brandy is poured and ignited). Serve on a plate, with decorated with two or three mint leaves.