Duck with Grape Demi-Glace

Name: Duck with Grape Demi-Glace
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon balsamic vinegar; 0 teaspoons freshly ground black pepper; 1 teaspoon butter; 1 teaspoons cornstarch; 2 Tbsps veal and duck demi-glace (such as DArtagnan); 680 grams skinless, boneless duck breasts, trimmed; 79 milliliters chopped fennel bulb; 5 juniper berries, crushed; 1 teaspoon olive oil; 118 milliliters ruby port; 118 milliliters seedless red grapes, halved; 158 milliliters coarsely chopped seedless red grapes; 118 milliliters red wine; 1 sprig (1-inch) rosemary; 79 milliliters chopped shallots; 1 sprig (2-inch) thyme; 1 teaspoon water

You can never have too many main course recipes, so give Duck with Grape Demi-Glace a try. This recipe serves 6. Watching your figure? This gluten free recipe has 238 calories, 24g of protein, and 7g of fat per serving. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up duck breasts, veal and duck demi-glace, juniper berries, and a few other things to make it today. To use up the red grapes you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Heat oil in a medium saucepan over medium-low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add fennel and shallots; cover and cook 3 minutes or until tender.

Ingredients you will need

Shallot

Fennel

Add 2/3 cup grapes and next 5 ingredients (2/3 cup grapes through rosemary). Bring to a boil; reduce heat, and simmer until liquid is reduced to 3/4 cup (about 10 minutes). Strain wine mixture through a fine sieve; discard solids. Return wine mixture to pan.

Ingredients you will need

Rosemary