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Recipe

Duck Breast with Saba and Grapes

Scott Phillips

Servings: four.

Reduced grape must (saba) boosts the grape flavor in this rich, sweet sauce. Serve with wilted spinach and roasted turnips or potatoes.

Ingredients

  • 4 small or 2 large boneless duck breasts (1-3/4 to 2 lb. total)
  • Kosher salt and freshly ground black pepper
  • 1-1/2 cups seedless Autumn Royal or other purple or red grapes
  • 1/4 cup minced shallot
  • 1/2 cup dry white wine
  • 1 cup lower-salt chicken broth
  • 3 Tbs. saba
  • 1 Tbs. chopped fresh flat-leaf parsley

Nutritional Information

      Calories (kcal) : 320
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 140
      Sodium (mg): 390
      Carbohydrates (g): 21
      Fiber (g): 1
      Protein (g): 27

Preparation

  • With a sharp knife, score the duck skin in a diamond pattern, being careful not to cut all the way through to the meat. Season the duck all over with salt and pepper. Put the duck skin side down in a cold 12-inch skillet. Cook over medium heat without moving, spooning off the excess fat occasionally, until the skin becomes light golden-brown, 8 to 9 minutes.
  • Loosen the duck from the pan with a spatula. Raise the heat to medium high and continue cooking, skin side down, until the skin is thin, crisp, and browned, about 4 minutes. Turn the duck and continue cooking until an instant-read thermometer registers 135°F in the thickest part of a breast for medium rare, about 10 minutes more. Transfer the duck to a plate.
  • Pour off all but 1 Tbs. of the fat from the skillet. Add the grapes and cook over medium-high heat, stirring often, until lightly browned but still firm, about 3 minutes. With a slotted spoon, transfer the grapes to the plate with the duck. Add the shallot to the skillet and cook until slightly softened, about 1 minute. Add the wine and cook, stirring up the browned bits, until all the liquid evaporates, 2 to 4 minutes. Add the chicken broth and saba and boil until the mixture reduces to 2/3 cup, 5 to 6 minutes. Season to taste with salt and pepper. Add the grapes, duck, and any juices from the plate to the skillet. Simmer gently for about 1 minute, turning the duck to coat it with the sauce. Thinly slice the duck and divide it among 4 plates. Spoon the sauce and grapes over the duck. Sprinkle with the parsley and serve immediately.

Reviews

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Reviews

  • lb78 | 06/12/2013

    I found this recipe because I had bought saba for something else and had a lot left over.This was delicious-- much better than what I had originally bought the saba for! We love duck but had never tried to cook it at home-- it was so easy! Almost idiotproof. We did find that ours took much less time to cook than was suggested-- specifically we only cooked it for five minutes after turning it over and it was already medium well. Still, it was surprisingly delicious and juicy even given that. This is definitely a "for company" dish.When we do it again (which we definitely will), I will use more grapes (at least two cups).

  • shaynaschoenfeld | 03/07/2010

    I made this recipe for my dad's girlfiend who loves duck. I was alittle intimitaed due to the fact that I never cooked duck. But, as I expected the recipe was amazing. The duck was soft and sweet and the sauce was to die for... Very impressive.

  • shaynaschoenfeld | 03/07/2010

    I made this recipe for my dad's girlfiend who loves duck. I was alittle intimitaed due to the fact that I never cooked duck. But, as I expected the recipe was amazing. The duck was soft and sweet and the sauce was to die for... Very impressive.

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