Seared Duck Breast with Pear and Balsamic Compote With Shall
| Yield: | 1 Servings |
| Categories: |
| 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 |
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