Duck with Grape Demi-Glace

recipe
Look for veal and duck demi-glace in the frozen foods section or near the butcher's counter of your market.

Yield:

6 servings (serving size: 3 ounces duck breast and about 2 1/2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 232
Caloriesfromfat 26 %
Fat 6.6 g
Satfat 2.1 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 23.3 g
Carbohydrate 11.1 g
Fiber 0.6 g
Cholesterol 89 mg
Iron 5.6 mg
Sodium 120 mg
Calcium 17 mg

Ingredients

1 teaspoon olive oil
1/3 cup chopped fennel bulb
1/3 cup chopped shallots
2/3 cup coarsely chopped seedless red grapes
1/2 cup red wine
1/2 cup ruby port
5 juniper berries, crushed
1 (2-inch) thyme sprig
1 (1-inch) rosemary sprig
Cooking spray
1 1/2 pounds skinless, boneless duck breasts, trimmed
1 teaspoon water
1/2 teaspoon cornstarch
2 tablespoons veal and duck demi-glace (such as D'Artagnan)
1/2 cup seedless red grapes, halved
1 teaspoon balsamic vinegar
1 teaspoon butter
1/8 teaspoon freshly ground black pepper

Preparation

Heat oil in a medium saucepan over medium-low heat. Add fennel and shallots; cover and cook 3 minutes or until tender. Add 2/3 cup grapes and next 5 ingredients (2/3 cup grapes through rosemary). Bring to a boil; reduce heat, and simmer until liquid is reduced to 3/4 cup (about 10 minutes). Strain wine mixture through a fine sieve; discard solids. Return wine mixture to pan.

Heat a large skillet coated with cooking spray over medium heat. Add duck; cook 8 minutes on each side or until done. Let stand 5 minutes; cut into 1/4-inch-thick slices.

Combine water and cornstarch. Add cornstarch mixture and demi-glace to wine mixture, stirring constantly with a whisk. Bring to a boil; cook 1 minute. Add 1/2 cup grapes; cook 30 seconds. Remove from heat; stir in balsamic vinegar, butter, and pepper.

Note:

Cynthia DePersio,

June 2002
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