- On a work surface, completely trim the fat from the duck breast. Discard the fat or keep for another use. Cut the breast meat into cubes. Set aside in a bowl.
- Add the jelly, vinegar, hoisin sauce and five-spice powder to the meat cubes. Season with salt and pepper. Let marinate for 15 minutes at room temperature or refrigerate for up to 12 hours. Drain the meat and reserve the marinade.
- In a non-stick skillet over high heat, brown the duck cubes for a few seconds on each side. Set aside on a plate. Pour the marinade into the skillet and bring to a boil. Simmer for a few minutes or until the sauce is syrupy. Remove from the heat. Add the meat cubes to the sauce and toss to coat.
- Thread one basil leaf, one piece of pear and one piece of duck onto each skewer. Season with fleur de sel. Serve hot or warm.
Champagne jelly and vinegar can be found in specialty stores. If unavailable, use port wine jelly and sherry vinegar.