Yield: 12 Servings

Ingredients

• 8 lean boneless Mallard duck breasts
• 2 tablespoons olive oil
• Salt and freshly ground pepper
• 1/2 cup port wine
• 2 cups Veal Stock
• 1 tablespoon chopped shallots
• 8 peppercorns
• 2 sprigs thyme
• 1 cup green grapes, seeded, peeled, halved

Instructions

1. Season the duck breasts with salt and pepper to taste. With a sharp knife, remove excess fat and make one-inch incisions in the skin of each breast.
2. Preheat the oven to 450 degrees.
3. Set a large skillet over medium-high heat. Add the olive oil. Season the breasts with salt and pepper. Add breasts to pan, a few at a time, skin side down, and cook, turning once, until browned. About 5 minutes on each side. Remove from the pan and arrange on a rack in a roasting pan. Set aside. To complete cooking, roast the breasts for 15 minutes until medium rare.
4. Meanwhile, deglaze the pan with the port. Stir in the veal stock and the shallots, peppercorns and thyme. Bring the mixture to a boil and cook until it begins to thicken, approximately 15 minutes. Strain the mixture through a sieve into a bowl then add 1/2 cup port wine and grapes. Set aside and keep warm.
5. Slice the roasted duck breasts on the diagonal, slightly less that 1/4 inch thick. Arrange 6 slices of breast, fan-like, on a warm dinner plate. Spoon some of the warm sauce with the grapes over each serving.