Yield: 12 Servings

Ingredients

• 8 lean boneless Mallard duck breasts
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• 1/2 cup port wine
• 2 cups veal stock
• 1 tablespoon chopped shallots
• 8 peppercorns
• 2 sprigs thyme
• 1 cup green grapes, seeded, peeled, halved

Instructions

1. Season the duck breasts with salt and pepper to taste. With a sharp knife, remove excess fat and make one-inch incisions in the skin of each breast.

2. Preheat the oven to 450 F.

3. Set a large skillet over medium-high heat. Add the olive oil. Season the breasts with salt and pepper. Add breasts to pan, a few at a time, skin side down, and cook, turning once, until browned. About 5 minutes on each side. Remove from the pan and arrange on a rack in a roasting pan. Set aside. To complete cooking, roast the breasts for 15 minutes until medium rare.

4. Meanwhile, deglaze the pan with the port. Stir in the veal stock and the shallots, peppercorns, and thyme. Bring the mixture to a boil and cook until it begins to thicken, approximately 15 minutes. Strain the mixture through a sieve into a bowl and then add 1/2 cup port wine and the grapes. Set aside and keep warm.

5. Slice the roasted duck breasts on the diagonal, slightly less that 1/4 inch thick. Arrange 6 slices of breast, fan-like, on a warm dinner plate. Spoon some of the warm sauce with the grapes over each serving.

Other Poultry Recipes

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Chicken and the Forty Cloves
Chicken Cooked Under Pressure
Chicken Couscous
Chicken Curry and Peas
Chicken Fricassee
Chicken Grand-Mere
Colin's Roasted Turkey
Foie Gras
Gertie's Famous Chicken
Grilled Chicken
Jalapeño Ginger Chicken
Pappardelle with Grilled Chicken
Peri-Peri Chicken
Poached Rolled Chicken
Spicy Portuguese Chicken Livers
Stuffed Breast of Turkey
Stuffed Cornish Game Hens
Tagine of Chicken
Turkey Chili
Mandarin Chicken Skewers
Chicken Provecal

Tips

Deglazing
Veal Stock