Seared duck breast with pear & balsamic compote

2 servings

Ingredients

Quantity Ingredient
½ cup sugar
¾ cup white wine
½ cup dried red currants
2.00 pears; skin on, diced small
2.00 tablespoon balsamic vinegar
1 salt; to taste
1 freshly-ground black pepper; to taste
8.00 ounce seared duck breast; seasoned with
1 emeril’s essence; see * note
1.00 cup shallot reduction
1 (any dark stock can be used prefera; bly, duck stock)
1 long chives

Directions

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

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 vinegar, 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. This recipe yields 2 servings.

Comments: The original recipe title as listed is “Seared Duck Breast With Pear And Balsamic Compote With Shallot reduction”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2267 broadcast 01-24-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

02-25-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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