Ingredients
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
tbsp chopped fresh sage
3/4
cup low-salt chicken broth
1/2
cup fig balsamic vinegar
Directions
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.
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.
3.
Divide hash among plates. Cut duck into 1/2-inch-thick slices; fan over hash. Drizzle glaze over and serve.
New-York Restaurants
