Duck with Grape Demi-Glace

Look for veal and duck demi-glace in the frozen foods section or near the butcher's counter of your market.

Yield: 6 servings (serving size: 3 ounces duck breast and about 2 1/2 tablespoons sauce)

Ingredients

• 1  teaspoon  olive oil
• 1/3  cup  chopped fennel bulb
• 1/3  cup  chopped shallots
• 2/3  cup  coarsely chopped seedless red grapes
• 1/2  cup  red wine
• 1/2  cup  ruby port
• 5  juniper berries, crushed
• 1  (2-inch) thyme sprig
• 1  (1-inch) rosemary sprig
• Cooking spray
• 1 1/2  pounds  skinless, boneless duck breasts, trimmed
• 1  teaspoon  water
• 1/2  teaspoon  cornstarch
• 2  tablespoons  veal and duck demi-glace (such as D'Artagnan)
• 1/2  cup  seedless red grapes, halved
• 1  teaspoon  balsamic vinegar
• 1  teaspoon  butter
• 1/8  teaspoon  freshly ground black pepper

Preparation

Heat oil in a medium saucepan over medium-low heat. Add fennel and shallots; cover and cook 3 minutes or until tender. 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.

Heat a large skillet coated with cooking spray over medium heat. Add duck; cook 8 minutes on each side or until done. Let stand 5 minutes; cut into 1/4-inch-thick 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 minute. Add 1/2 cup grapes; cook 30 seconds. Remove from heat; stir in balsamic vinegar, butter, and pepper.

Nutritional Information

Calories:

232 (26% from fat)

Fat:

6.6g (sat 2.1g,mono 2.2g,poly 0.8g)

Protein:

23.3g

Carbohydrate:

11.1g

Fiber:

0.6g

Cholesterol:

89mg

Iron:

5.6mg

Sodium:

120mg

Calcium:

17mg