Photo: Seared Duck Breast with Grape Sauce Recipe
Ingredients
- 4 duck breasts
- Kosher salt
- Extra-virgin olive oil
- 2 cups seedless red grapes
- 2 strips bacon, cut into lardons
- 1/2 cup port wine
- 2 tablespoons red wine vinegar
- 1 1/2 cups chicken stock
Directions
Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern. Cut through the fat but not into the meat of the breast. Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
Add about 1 tablespoon olive oil to a large saute pan. Place the duck in the pan skin-side down. Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy. As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another purpose. (It's yummy!) Cook the duck for 8 to 9 minutes on the skin side. Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side. Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
Add the grapes to the pan with the bacon and bring the pan to a medium heat. Cook the grapes until they split and let out their juices and the bacon is crisp.
Spoon half the grapes out of the pan and reserve. Add the port and vinegar to the pan, season with salt and reduce the port by half. Add the chicken stock and reduce it by half. Add in the reserved grapes. Taste and re-season if needed.
Slice the duck on a severe bias and serve garnished with the sauce.
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By concordcook
Concord, MA
on March 07, 2013
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Sorry: accidentally posted this review with only 3 stars. it's a 5!
This did take me longer than the hour called for, but it was well worth the time. Absolutely delicious and very easy to make. The low and slow method produced beautiful crispy skin and tender meat. Don't skip the grape sauce-- it's yummy!
By 2dogsnme2_13097483
Vallejo, Ca
on January 31, 2013
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This was my first attempt at duck breast and it came out pretty good. I did overcook it just a smidge. Came out more medium than medium rare but that was my fault. I only made one breast not four so I just kind of eyeballed the measrurements on the other ingredients and the sauce came out great! Like some of the other reviewers, I think the sauce could have reduced more or maybe I will use a little less chicken broth to start with. It's amazing how sometimes all you need is a flavor combo to start with. I wouldn't have thought of bacon and grapes and port together but when someone like Anne suggests it... damn! I can make that and it's gooood! I served this with new potatoes cooked crisp in duck fat. This would have cost me $30+ in a Napa Valley restaurant. Instead about 8 bucks and I didn't have to leave home!
By erinjane27
zelienople, PA
on January 03, 2013
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This recipe was easy and delicious! People should not be scared to make duck breast at home. I made the recipe as is, but next time I will reduce the sauce more. The only problem that I ran into is that the sauce takes much longer than ten minutes to make and is only a problem because during that time I had the duck covered in foil resting, and the condensation made the skin less crisp. Also the sauce was a bit runny, hence the reducing it more next time. Very delicious! Cooked mine to 140 degrees, and the breasts tasted great! (We did use frozen duck breasts which thaw overnight.
Read all 11 reviews