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
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 160.9mg||6 %|
|Potassium 55.3mg||1 %|
|Total Carbohydrate 303.8g||89 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 303.8g|
|Protein 0.1g||0 %|
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Calories per serving: 1211
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