Sauteed Duck Breast in Whole Grapes Sauce

Here is the perfect dish when you want to make something extra special. It's simple but looks fantastic.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 4 Cook: 20 min

Ingredients

Duck breast fillets 2
Red wine 50ml
Soy sauce 50ml
Mirin 50ml
White grapes 1 bunch
Salt & pepper as you like

Method

1
Pierce the duck breast with a fork. Put the red wine, soy sauce and mirin into a ziploc bag and put in the duck to marinate. Seal and keep aside for 2-3 hours.
2
In a very hot frying pan, put the marinade and duck breast skin side down and saute on high heat for 5 minutes. The duck fat should melt and the meat should expand.
3
Turn over the duck and brown on the other side for 1-2 minutes. Remove and wrap in foil, allow to rest for 10 minutes.
4
In the same frying pan, add the whole grapes and put the lid on to steam fry. Once softened, roughly mash.
5
Slice the duck thinly and transfer to a serving dish. Pour over the grape sauce and season with salt & pepper if you like.

Tips & Note

Some people say rare duck is best. If you want a rare duck, saute it on high heat without the lid on. For medium rare or well cooked, put the duck in foil in a tupperware container so it carries on cooking with residual heat. But never overcook duck - it will be too hard!

Sauteed Duck Breast in Whole Grapes Sauce

Here is the perfect dish when you want to make something extra special. It's simple but looks fantastic.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 4

Cook: 20 min

Ingredients

Duck breast fillets 2
Red wine 50ml
Soy sauce 50ml
Mirin 50ml
White grapes 1 bunch
Salt & pepper as you like

Sauteed Duck Breast in Whole Grapes Sauce

Recipe ID :1969 Posted on 11 JUL 2016

Serves 4

Cook 20min
views 582
printed 2

saved 0

Here is the perfect dish when you want to make something extra special. It's simple but looks fantastic.

Share

Ingredients

Method

Cook
20min
1
Pierce the duck breast with a fork. Put the red wine, soy sauce and mirin into a ziploc bag and put in the duck to marinate. Seal and keep aside for 2-3 hours.
2
In a very hot frying pan, put the marinade and duck breast skin side down and saute on high heat for 5 minutes. The duck fat should melt and the meat should expand.
3
Turn over the duck and brown on the other side for 1-2 minutes. Remove and wrap in foil, allow to rest for 10 minutes.
4
In the same frying pan, add the whole grapes and put the lid on to steam fry. Once softened, roughly mash.
5
Slice the duck thinly and transfer to a serving dish. Pour over the grape sauce and season with salt & pepper if you like.

Tips & Note

Some people say rare duck is best. If you want a rare duck, saute it on high heat without the lid on. For medium rare or well cooked, put the duck in foil in a tupperware container so it carries on cooking with residual heat. But never overcook duck - it will be too hard!

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