Duck Breast with Saba and Grapes

Ingredients

• 1 Tbs. chopped fresh flat-leaf parsley
• 3 Tbs. saba
• 1 cup lower-salt chicken broth
• ½ cup dry white wine
• ¼ cup minced shallot
• 1-½ cups seedless Autumn Royal or other purple or red grapes
• Kosher salt and freshly ground black pepper
• + 1 more ingredients
• • 4 small or 2 large boneless duck breasts (1-¾ to 2 lb. total)

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 occasiona...

View full recipe at Fine Cooking