4 duck breasts
3-4 ripe pears, peeled, halved, cored, cut into ¼ -inch slices
1 10-ounce bag pearl onions, blanched, peeled, halved
1 tablespoons chopped fresh sage
¾ cup low-salt chicken broth
½ cup fig balsamic vinegar
1. Preheat the oven to 400o.
2. Using a very sharp knife, score duck skin in 1-inch-wide grid pattern without cutting into the flesh. Season breasts generously with salt and pepper.
3. Heat a dry large skillet over medium-high heat. Add duck breasts, skin side down and cook about 6 minutes. Transfer the breasts to a rack in a roasting pan and tent with foil.
4. Discard all but ¼ cup drippings from skillet. Heat drippings in the same skillet over high heat. Add pears and onions. Sauté until beginning to brown, about 5 minutes.
5. Stir in sage; season with salt and pepper. Transfer the pear onion mixture to bowl and cover to keep warm.
6. Heat same skillet over high heat. Add broth and vinegar; bring to boil, scraping up browned bits. Boil until reduced by hal, about 5 minutes. Season the glaze with salt and pepper. Cover and set the glaze aside.
7. Place roasting pan, without foil, into the oven for about 4 to 5 minutes. Remove from the oven and let the breast rest for at least 3 minutes.
8. Slice the breast on a diagonal into ½ inch slices and fan out on a large serving dish.
9. Spoon the pear and onion mixture around the edge of the serving dish hash among plates. Drizzle glaze over and serve.