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.
Score the skin of the skin of the duck breast in a diagonal pattern with a sharp knife. Heat a saute pan over medium high heat. Add the olive oil and heat. When the oil is hot, add the duck breast, skin side down and cook until the skin is golden brown and crispy, about 4 minutes. Turn the duck breast over and cook the other side for about 2 minutes, or until the duck is medium rare. Remove from the pan and let rest for 5 minutes before carving.
To assemble, slice the duck breast on the bias 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 2 long chives over the compote making an X. Essence the rim of the plate.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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