Ingredients
- 4 duck breast fillets, skin left on
- 1 cup grapes, well washed and removed from stems
- 1 cup chicken or duck stock
- 1 tbsp redcurrant or Lambrusco jelly
- Salt and pepper
- 1 tbsp extra-virgin olive oil
- 4 tsp good-quality balsamic vinegar
Method
Preheat oven to 220C. Salt duck breasts well on the skin side and place them, skin-side down, in an oven-proof pan with no oil.
Turn the heat to moderate and brown the skin. The duck fat from the skin will render out. It may be necessary to turn the heat down if duck begins to brown too quickly. Once the skin is crisp, remove fat from the pan and transfer, with duck breasts still skin-side down, to the oven for three minutes. Transfer duck to a warm plate to rest.
Meanwhile, slice each grape in half, lengthways. In another pan, reduce the stock at high heat until a third of a cup is left. Add grapes and jelly and simmer until dissolved. Season sauce with salt and pepper and add olive oil. Slice duck breasts and arrange with sauce and grapes. Sprinkle with balsamic vinegar.
