Fig Balsamic-Glazed Duck With Pearl Onion And Pear Hash

• 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

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; saute 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.

duck breasts, olive oil, pearl onions, potatoes, fresh sage, lowsalt chicken broth, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/fig-balsamic-glazed-duck-with-pearl-onion-and-pear-hash-231436 (may not work)