Duck Breast with Saba and Grapes

Duck Breast with Saba and Grapes
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network