Duck with Grape Demi-Glace

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 26%
  • Fat: 6.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 23.3g
  • Carbohydrate: 11.1g
  • Fiber: 0.6g
  • Cholesterol: 89mg
  • Iron: 5.6mg
  • Sodium: 120mg
  • Calcium: 17mg


  • 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


  1. 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.
  2. 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.
  3. 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.
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