Title: Seared duck breast with pear and balsamic compote with sh
 Categories: E.
      Yield: 4 Servings
 
    1/2 c  Sugar
    3/4 c  White wine
    1/2 c  Dried red currants
      2    Pears, diced small, skin on
      2 tb Balsamic vinegar
           Salt and pepper
      1    8-ounce duck breast seasoned
           With Essence
      1 c  Shallot reduction (any dark
           Stock can be used preferably
           Duck
           Stock)
           Long chives
 
  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. 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.
  
  Yield: 2 servings