Seared Duck Breast With Pear And Balsamic Compote With Sh
| 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
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Nutrition (calculated from recipe ingredients)
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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