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Duck Breast with Crème Fraîche and Roasted Grapes

Duck Breast with Crème Fraîche and Roasted Grapes
Photo by Mark Thomas

Ingredients

  • 1 tablespoon fresh thyme leaves
  • ½ tablespoon olive oil
  • ½ pound purple seedless grapes
  • 6 6- to 8-ounce duck breasts
  • ¼ cup crème fraîche or sour cream
  • 1 tablespoon dried juniper berries
  • Coarse kosher salt
  • + 1 more ingredients
    • 3 cups arugula

Using sharp knife, score skin of duck breast diagonally to create 3/4-inch-wide diamond pattern. Sprinkle crushed juniper berries and thyme over both sides of breast; press to adhere. Place on rimmed baking sheet, cover with plastic wrap, and refrigerate at least 4 hours. (Can be prepared 1 day a...

View full recipe at Epicurious

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