Pan-Fried Duck Breasts With Grape Sauce Recipe

5 from 1 vote

Sweet grapes and luxurious fatty duck breasts: this is a fancy dinner that kids and grown-ups will all love.

Course Main Course

Cuisine American

Keyword duck, duck breasts, grape, grape sauce

Prep Time 15

Cook Time 25

Total Time 40

Servings people

Calories 208kcal

Cost 10

Using a sharp knife, score the duck skin into a diamond pattern, and season to taste.
2 duck breasts with
Melt some cooking fat in a skillet over medium-high heat.
Cooking fat
Add the duck, skin side down, to the skillet and cook until the skin is browned and crisp, 6 to 8 minutes.
Turn the duck breasts over. Cook for another 6 to 8 minutes or to the desired doneness, and let rest for 10 minutes.
Add the shallots to the skillet and cook until soft, about 2 to 3 minutes. Add the duck stock, and scrape the bottom of the pan making sure to get all the brown bits.
2 shallots, 1 ½ cup chicken or duck stock
Bring to a boil until reduced, and add the balsamic vinegar.
2 tbsp. balsamic vinegar
Add the grapes and cook until they split and let their juices out.
24 seedless red grapes
Season the sauce to taste. Slice the duck and serve topped with the grape sauce.
Sea salt and freshly ground black pepper