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Seared Duck Breast with Pear and Balsamic Compote with Shallot Reduction (Emeril Lagasse) Recipe

Seared Duck Breast with Pear and Balsamic Compote with Shallot Reduction (Emeril Lagasse) Recipe

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Seared Duck Breast with Pear and Balsamic Compote with Shallot Reduction (Emeril Lagasse)

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Ingredients:

Serving

1/2 cup sugar
3/4 cup white wine
1/2 cup dried red currants
2 pears, diced small, skin on
2 tbsp balsamic vinegar
salt and pepper
1 (8-oz) duck breast, seasoned with essence
1 cup shallot reduction (any dark stock can be used preferably duck stock)
long chives, for garnish
essence, for garnish
3 cups duck stock
1 cup chopped shallots
salt
pepper
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

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, 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.
Score the skin of the skin of the duck breast in a diagonal pattern with a sharp knife. Heat a saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the duck breast, skin side down and cook until the skin is golden brown and crispy, about 4 minutes. Turn the duck breast over and cook the other side for about 2 minutes, or until the duck is medium rare. Remove from the pan and let rest for 5 minutes before carving.
To assemble, slice the duck breast on the bias 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 2 long chives over the compote making an X. Essence the rim of the plate.
Shallot reduction:
Combine stock and shallots in a saucepan. Bring to a boil and reduce to 1 cup, about 20 to 30 minutes. Season with salt and pepper.
Yield: 1 cup
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	749.05 Kcal (3136 kJ)
Calories from fat	110.29 Kcal
		% Daily Value*
Total Fat	12.25g	19%
Cholesterol	10.91mg	4%
Sodium	7021.28mg	293%
Potassium	1243.8mg	26%
Total Carbs	139.62g	47%
Sugars	71.43g	286%
Dietary Fiber	23.4g	94%
Protein	38.84g	78%
Vitamin C	28.3mg	47%
Vitamin A	1.6mg	54%
Iron	12.8mg	71%
Calcium	637.8mg	64%

Amount Per 100 g
Calories	131.15 Kcal (549 kJ)
Calories from fat	19.31 Kcal
		% Daily Value*
Total Fat	2.15g	19%
Cholesterol	1.91mg	4%
Sodium	1229.36mg	293%
Potassium	217.78mg	26%
Total Carbs	24.45g	47%
Sugars	12.51g	286%
Dietary Fiber	4.1g	94%
Protein	6.8g	78%
Vitamin C	5mg	47%
Vitamin A	0.3mg	54%
Iron	2.2mg	71%
Calcium	111.7mg	64%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.