Seared Duck Breast With Pear And Balsamic Compote With Sh

Jesus said, “If you obey My commands, you will remain in My love, just as I have obeyed My Father’s commands and remain in His love. I have told you this so that My joy may be in you and that your joy may be complete” (Jn. 15:10-11). In this statement Jesus links obedience and joy in a cause and effect manner; that is, joy results from obedience. Only those who are obedient – who are pursuing holiness as a way of life – will know the joy that comes from God.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
	Sami		1	Servings

INGREDIENTS

1/2	c	Sugar
3/4	c	White wine
1/2	c	Dried red currants
2		Pears, small diced skin on
2	T	Balsamic vinegar
		Salt and pepper
1		Duck, 8-ounce breast
		seasoned with essence
1	c	Shallot reduction, any dark
		stock can be used
		preferably duck stock
		Long chives

INSTRUCTIONS

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
<molony@scsn.net> on Mar 13, 1998

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 715 Calories From Fat: 3 Total Fat: <1g Cholesterol: 0mg Sodium: 20mg Potassium: 584mg Carbohydrates: 150.3g Fiber: 9g Sugar: 131g Protein: 2.1g