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Duck Breast with Saba and Grapes

Duck Breast with Saba and Grapes
Photo by Scott Phillips

Ingredients

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

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

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