Duck with Grape Demi-Glace |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Look for veal and duck demi-glace in the frozen foods section or near the butcher's counter of your market. 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 |
Directions:
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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