Name: Fig Balsamic-Glazed Duck with Pearl Onion and Pear Hash
Yield: Makes 4 servings
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

Recipe information

Yield
Makes 4 servings

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

Preparation

Step 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.
Step 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.
Step 3
Divide hash among plates. Cut duck into 1/2-inch-thick slices; fan over hash. Drizzle glaze over and serve.

TagsHash Duck Poultry Yukon Gold Potato Potato Root Vegetable Vegetable Pearl Onion Onion Pear Fruit Main Dinner Nut Free Gluten Free Dairy Free Easy Quick Weeknight Meals 30 Minutes or Less Saute Fall Winter Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes