| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Inactive: | 25 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr |
| Prep: | 10 min |
| Inactive: | 25 min |
| Cook: | 25 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 415 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 38 g |
| Cholesterol | 140 mg |
| Sodium | 863 mg |
| Serving Size | 1 of 4 servings |
| Calories | 415 |
| Total Fat | 19 g |
| Saturated Fat | 5 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 38 g |
| Cholesterol | 140 mg |
| Sodium | 863 mg |
Reviews
Anne, you did it again. Excellent recipe. Wouldn’t change a thing. Delicious duck, delicious grape sauce. Just….Yum!
This came out great. The grapes were super sweet. I will make this again.
Anne; Though I could several “liberties” with this dish; not the basic cooking methods of the duck; (a former nemesis!!) and for what a good duck breast costs today, that’s saying something! However, my skeptical husband and even more skeptical self , well, he said ,”I think you may be ready for “Chopped,” , obviously not, but year the highest compliment he could ever pay me…Usually, my husband and (adult) children have the palette of 5 year olds…) said “It’s the absolute best dinner you’ve ever made; outside of Thanksgiving.”” Which in this house, the highest compliment one could pay me in this home and family!! My eternal thanks!!!
I’ve made this several times with great success!! Love the sauce and using the same size breasts gives the right cooking time.
Keeley
Keeley
It took about 30 mins for the duck fat to render, but apart from that additional time, I followed the recipe exactly and it turned out absolutely delicious – will definitely make it again.
This was an easy and delicious substitute for turkey at this thanks giving.easy to cook, only thing I did differently was to add a slash of bourbon,. Will make this again in a heart beat, thank you !
Wow. Perfectly balanced flavors. This is a hit. Simple, flavorful, gorgeous.
This was delicious!!! I love the sweet and salty . Cooking duck was on my bucket list. It turned out very very good I served it with a Farro risotto with spring peas and baby micro greens. I would definitely make this again.
This was amazing and easy. Both my husband and I loved it. The grapes were a nice addition. I served it with simply roasted vegetables and a kale, red grape, pecan and goat cheese salad. Yum
This is an amazing recipe. It became one of our all times favorite. I made one alteration, I did not add olive oil to “encourage” the pan, the fat of the duck was plenty.