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Seared Duck Breast With Pear And Balsamic Compote With Shallot Reduction

  • Yield: 2 servings


  • 1/2 cup sugar
  • 3/4 cup white wine
  • 1/2 cup dried red currants
  • 2 pears, diced small, skin on
  • 2 tablespoons balsamic vinegar
  • Salt and pepper
  • 1 8-ounce duck breast seasoned with Essence
  • 1 cup 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.