Fig Balsamic Glazed Duck With Pearl Onion And Pear Hash Food

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• In a large skillet heat oil over medium-high heat, then saute the onions until lightly browned (about 5-6 minutes).
• Add in balsamic vinegar and water; simmer stirring occasionally until the onions are tender (about 12-15 minutes).
• Transfer the onions to a bowl using a slotted spoon (reserve the liquid).
• Simmer the reserved liquid until thick and syrupy and reduced to about 1/2 cup.
• Season the liquid with salt and pepper and a little sugar if desired.
• Transfer the onions back to the skillet and coat with the liquid.
• Add in the butter, stirring and heat slightly until the butter has melted.
• Transfer to a bowl.
• Delicious.

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper. Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).
• Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.

FIG BALSAMIC-GLAZED DUCK WITH PEARL ONION AND PEAR HASH

Steps:

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

BALSAMIC GLAZED PEARL ONIONS - MARTHA STEWART

Steps:

• In a large skillet, combine onions, wine, butter, and 1 cup water; season with salt and pepper.
• Bring to a boil, then reduce to a simmer and cook until onions are tender and liquid has evaporated, about 15 minutes (if onions are large, increase cooking time and add more water).
• Add vinegar and cook until sauce thickens and onions are glazed, about 3 minutes.
• A preparation note: to make cleaning fresh onions easier, blanch them, submerge in cold water, and the skins should just slide right off. Or, use frozen (thawed) onions, well drained.

BALSAMIC-GLAZED PEARL ONIONS

Steps:

• In a saucepan of boiling water blanch one third of onions 3 minutes and drain. Blanch remaining onions in batches in same manner. Cool onions and peel.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onions until lightly browned, about 5 minutes. Add vinegar and water and simmer, stirring occasionally, until onions are tender, about 15 minutes. Transfer onions with a slotted spoon to a platter, reserving liquid. Glazed onions may be prepared up to this point 2 days ahead and onions and reserved liquid, chilled separately, covered. Reheat onions in reserved liquid, adding a little water if necessary, and transfer with slotted spoon to platter. Simmer reserved liquid until thickened and syrupy and reduced to about 1/2 cup.
• Spoon sauce over onions and serve warm at room temperature.