1 hr 15 mins
Duck with grapes, brandy and chocolate...From myswitzerland.com Time does not include marinating/soaking time.
My Private Note
Units: US | Metric
- 50 g white grapes
- 6 teaspoons armagnac (brandy)
- 2 duck breasts (approximately 350 g each)
- cayenne pepper
- 1One day in advance: Marinate the grapes in 4 tsp of Armagnac. Place on one side. Dry off the duck breast fillets. Use a sharp knife to cut the skin in a criss-cross pattern, without cutting into the flesh. Drizzle the rest of the Armagnac over the duck breasts. Place aside in a cool place.
- 2On the day of preparation: Chop up the shallots. Preheat the oven, and the tray to 80 °C. Season the duck breast fillets with salt and pepper.Without adding any fat, sear them first on the skin side for 3–4 minutes, and then on the flesh side for 1–2 minutes. Lay them flesh side down on the roasting tray, and cook gently for 50 minutes.
- 3Sauté the shallots in the meat juices in the searing pan until golden brown. Dust the corn flour over them and continue to simmer briefly. Add the red wine. Top up with stock. Simmer for ten minutes over a low heat.
- 4Sieve into another pan. Add the grapes in Armagnac and the green pepper corns. Break up the chocolate and add to the sauce. Dissolve into the sauce over a medium heat. Add salt and pepper to taste. Place on one side.
- 5Remove the duck from the oven. Slice and arrange on warmed plates. Pour the sauce around.
- 6HINT. Serve with fennel and wild rice mix.
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Nutritional Facts for Pink Duck Breast With Armagnac and Chocolate Sauce
Serving Size: 1 (191 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 301.9
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 3.5 g
- Cholesterol 163.2 mg
- Sodium 104.2 mg
- Total Carbohydrate 5.7 g
- Dietary Fiber 0.1 g
- Sugars 2.1 g
- Protein 29.7 g
The following items or measurements are not included: