Seared Duck Breast with Pear and Balsamic Compote With Shall

Seared Duck Breast with Pear and Balsamic Compote With Shall Ingredients

1/2 c Sugar	Salt and pepper
3/4 c White wine	1 Duck; (8-ounce) breast
1/2 c Dried red currants	1 c Shallot reduction; (any dark
2 Pears; small diced, skin on	Long chives
2 tb Balsamic vinegar

Instructions for Seared Duck Breast with Pear and Balsamic Compote With Shall

ESSENCE OF EMERIL SHOW #EE2267 In a sauce pot, dissolve the sugar in the white wine and simmer for 1-2 minutes. Add the dried red currents to plump them. In a separate bowl, toss the pears with the balsamic, add to the sauce pot and cook for 3-4 minutes, stirring occasionally. Season with salt and pepper. The mixture should be tender but the pears pieces should still be intact. To assemble, carve the duck breast and place half of the compote in the center of the plate and fan the breast over the compote. Spoon the reduced sauce over the meat. Place two long chives over the compote making an X. Essence the rim. Yield: 2 servings Posted to recipelu-digest by molony on Mar 13, 1998

Main Ingredient: DuckCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Chives	Pear	Shallot
Sugar	White Wine

for flavor and categorization

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