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Seared Duck Breast with Grape Sauce Recipe

Seared Duck Breast with Grape Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • 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!

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  • 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!

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  • 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.

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  • on October 15, 2012

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    This recipe is amazing! ive made it twice, the first time, exactly as directed and durring the second time, i ran out of port and used some saba instead, both ways, amazing!

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  • on August 21, 2012

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    Mmmm. Bacon & grapes. Who knew? Omitted red wine vinegar & added 2 teaspoons good balsamic after reducing.

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  • on February 24, 2012

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    I couldn't find a fresh duck, only frozen.... but it came out great, the grapes are not too sweet as I feared they would be. The vinegar and bacon was key to complementing the grapes and port. Save that duck fat!!! Delicious! The wife and I enjoyed this on Valentines day with dinner at home. Wonderful

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  • on February 19, 2012

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    Outrageous! It is as good or probably better than any we've had in a restaurant or cooked at home. The slow cooking created the most beautiful crispy skin and the grape sauce was just to die for!

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  • on February 15, 2012

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    The sauce was delicious but the duck breast was so underdone. I'm not sure if it was because it was such a large breast, but I followed the recipe as far as temperature and timing. Next time I'll cook it 2 to 3 minutes longer. I think the sauce would be great on pork tenderloin, too.

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  • on February 15, 2012

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    Very delicious. I have tried cooking duck breasts before and Anne's recipe is pitch perfect. You can trust her timing and directions. Be sure to have the duck almost room temp and to have everything else prepared and right at hand. I did this for my husband for Valentine's day and he absolutely loved it. I maybe should have reduced the sauce a bit more and added a nob of butter at the last minute but it tasted so good anyway. Served with baby roasted potatoes.

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  • on February 06, 2012

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    Absolutely fantastic! The duck breast was perfectly seared and had a wonderfully crispy skin on the outside, while the inside was moist and tender. The grape sauce with port wine adds a wonderful sweet and fruity side note to the duck and helps cut its richness! I will definitely be making this dish for guests at a dinner party! As always Anne, you Rock!!

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