Duck With Grape Demi-Glace

Sastojci

Duck With Grape Demi-Glace

Yield: 6 servings (3 oz duck breast and 2 1/2 T sauce)

1 t olive oil

1/3 c chopped fennel bulb

1/3 c chopped shallots

2/3 c chopped seedless grapes

1/2 c red wine

1/2 c ruby port

5 juniper berries, crushed

1 (2'') thyme sprig

1 (1'') rosemary sprig

cooking spray

1 1/2 lbs boneless skinless duck breasts, trimmed

1 t water

1/2 t cornstarch

2 T veal and duck demi-glace (such as D'Artagnan)

1/2 c seedless red grapes, halved

1 t balsamic vinegar

1 t butter

1/8 t black pepper

Heat oil in med saucepan over med-low heat. Add fennel and shallots; cover and cook

3 mins until tender. Add 2/3 c grapes and next 5 ing. Bring to a boil, reduce heat, and

simmer until liquid is reduced to 3/4 c (about 10 mins). Strain through a fine sieve,

discard solids, return mixture to pan.

Heat a large skillet coated with cooking spray over med heat. Add duck; cook 8 mins on

each side or until done. Let stand 5 mins; cut into 1/4-inch slices.

Combine water and cornstarch. Add cornstarch mixture and demi-glace to wine

mixture, stirring constantly with a whisk. Bring to a boil; cook 1 min. Add 1/2 c grapes;

cook 30 sec. Remove from heat, stir in balsamic vin, butter, and pepper.