Fig Balsamic-Glazed Duck with Pearl Onion and Pear Hash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 duck breasts |
2 tablespoons olive oil |
2 ripe pears, halved, cored, cut into 1/4-inch slices |
1 10-ounce bag pearl onions, blanched, peeled, halved |
4 medium yukon gold potatoes (about 1 1/2 pounds), boiled until just tender, peeled, cut into 1 1/4-inch pieces |
2 tablespoons chopped fresh sage |
3/4 cup low-salt chicken broth |
1/2 cup fig balsamic vinegar |
Directions:
1. Using small sharp knife, score duck skin in 1-inch-wide grid pattern. Season duck generously with salt and pepper. Heat oil in large skillet over medium-high heat. Add duck; cook about 6 minutes per side for medium. Transfer to cutting board; tent with foil. Discard all but 1/4 cup drippings from skillet. Heat drippings in skillet over high heat. Add pears, onions, and potatoes; sauté until beginning to brown, 5 minutes. Stir in sage; season with salt and pepper. Transfer hash to bowl; cover to keep warm.
2. Heat same skillet over high heat. Add broth and vinegar; bring to boil, scraping up browned bits. Boil until reduced to glaze, about 5 minutes. Season glaze with salt and pepper.
3. Divide hash among plates. Cut duck into 1/2-inch-thick slices; fan over hash. Drizzle glaze over and serve.
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