Seared duck breast with pear and balsamic compote with sh
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar |
| ¾ | cup | White wine |
| ½ | cup | Dried red currants |
| 2 | Pears, diced small, skin on | |
| 2 | tablespoons | Balsamic vinegar |
| Salt and pepper | ||
| 1 | 8-ounce duck breast seasoned | |
| With Essence | ||
| 1 | cup | Shallot reduction (any dark |
| Stock can be used preferably | ||
| Duck | ||
| Stock) | ||
| Long chives | ||
Directions
In a sauce pot, dissolve the sugar in the white wine and simmer for 1 to 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 to 4 minutes, stirring occasionally. Season with salt and pepper. The mixture should be tender but the pear 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