Ingredients
4 Duck Breasts
1/2 cup Crystal City Fig Balsamic
3/4 cup Chicken Stock...
2 Tbs Crystal City EVOO
2 ripe pears, cored cut in 1/4 " slices
1 yellow onion, cut in 1/4 " slices ( I recommend a large onion)
1-1/2 lbs fingering potatoes, (boiled, cut in 1" pieces) (I picked a bag with small potatoes so I only had to cut a few.)
2 Tbs Sage or Rosemary, fresh & chopped. ( I used Sage)
Directions
Score duck breasts crisis cross with sharp knife ( I did just fat side). Season with salt&pepper. Heat oil in large skillet med-high heat. Add duck about 6 minutes per side for medium. Transfer to cutting board and tent with foil..(I covered not tented).
Reserve 1/4 cup pan drippings.
Add the pears, onion and potatoes to the skillet with the drippings. Sauté until brown.. About 5 min. (I used the same pan but recipe called for a new pan). Stir in sage, season with salt & pepper. Transfer to serving dish, cover to keep warm.
Same pan.. Heat chicken broth and fig balsamic vinegar.. Bring to boil then reduce to a glaze... About 5 min. ( I did not let mine get too thick). Season with salt and pepper. ( I left this last s&p out)
Slice the duck breast... (I removed the fat as I was slicing). Place on top of onion potato pear hash. Drizzle Fig glaze over the top and serve!
Serves4
Pairs well with a hazelnut spinach romaine lettuce avocado salad with Crystal City EVOO and Strawberry Balsamic.