Fig Balsamic-Glazed Duck With Pearl Onion And Pear Hash

Fig Balsamic-Glazed Duck With Pearl Onion And Pear Hash
Fig Balsamic-Glazed Duck With Pearl Onion And Pear Hash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    duck breasts

  • 2

    tablespoons olive oil

  • 2

    ripe pears halved, cored, and cut into 1/4" slices

  • 1

    bag pearl onions - (10 oz) blanched, peeled, and halved

  • 4

    medium Yukon Gold potatoes - (abt 1 1/2 lbs) boiled until just

  • ten

    der, peeled, cut into 1 1/4" pieces

  • 2

    tablespoons chopped fresh sage

  • 3/4

    cup low-salt chicken broth

  • 1/2

    cup fig balsamic vinegar

Directions

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. 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. Divide hash among plates. Cut duck into 1/2-inch-thick slices; fan over hash. Drizzle glaze over and serve. This recipe yields 4 servings.

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