| 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 |
tb |
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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