Seared Duck Breast with Pear and Balsamic Compote With Shall

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

Original recipe makes 1 Servings



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

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