Duck Breast with Grapes, Turnips and a Port Emulsion

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Both my husband and I loved this recipe. The tang of the grapes adds a nice counterpoint to the sweet port. I had a package of four duck breasts, so we made the whole recipe instaed of halving it for the 2 of us and we were glad we did. It was even great leftover. Duck breast is expensive so we'll probably just make this for special occasions like the first reviewer but it will definitely be a go to recipe when wanting to impress.

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This is a fabulous recipe that is quite easy to do and doesn't require a ton of ingredients. The most annoying aspect is it has to be done in steps, which is why I rate it as a special occasion dish (along with the spotty availability of duck...

I've followed it to the letter (it's easy to half twice, and can't think of a way to tweak it and make it better. Skin crispy, breast perfectly cooked, slightly sweet but not cloying, wonderfully complex. Serve with rice and fresh spinach sauteed in garlic (as the original show demonstrated and it is a perfect meal.