Bet you didn't know you could sauté grapes! With Nan's creativity at work, she is presenting a whole new way to try grapes. In fact there are three grape related ingredients in this dish: fresh red grapes, red wine and grape jelly. This is the most wine dish ever. Wine suggestions to cook and pair: Light bodied Pinot Noir would be perfect.
- 2 duck breasts
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 1/4 cup diced pancetta
- 2 cups red grapes
- 2 teaspoons chopped fresh thyme
- 1/2 cup dry red wine
- 1/2 cup duck or chicken stock
- 1 tablespoon grape jelly
- Juice of 1/2 medium lemon
- Pat dry the duck breasts. Score the fat in a crosshatch pattern, cutting only through the fat and not the meat. Salt and pepper both side of the breasts. Set aside for 10 to 15 minutes to allow the breasts to come to room temperature.
- Add 2 tablespoons olive oil to a large sauté pan. Place duck skin side down. Bring the pan to a medium low heat and render the duck fat. Remove any excess fat from pan then continue to sear over medium heat for about 8 minutes.Turn the breasts over and continue to cook to your desired doneness for about 3 more minutes. Remove from pan and tent with foil and allow to rest while you cook the grapes.
- Add the grapes with the pancetta to the sauté pan you seared the duck in using all the lovely fond in the bottom. Cook until the pancetta is crispy and the grapes begin to soften. Add the chopped thyme and stir. Add the red wine and reduce by 1/2. Add the stock and reduce by 1/2 again. Melt the jelly in the pan and squeeze in the lemon juice. Taste for any additional salt and pepper you may desire. Platter the duck breasts and top with the grapes and sauce.
This recipe has been contributed by Nanette Berning-Pate, Culinary Professional