Duck breast with champagne and grape sauce

Yield: 4 servings

Measure Ingredient
2 Boneless duck breasts (Magrets); (8 to 10 oz ea)
½ teaspoon Allspice
Salt and pepper; to taste
2 tablespoons Butter
2 cups Chicken stock
2 tablespoons Flour
¼ cup Shitake mushrooms
(portobello or fresh button mushrooms
Work well)
Salt and pepper; to taste
1 cup Champagne
½ cup Peeled; halved seedless Thompson grapes
½ cup Butter
1½ teaspoon Finely chopped fresh sage
¼ cup Chopped shallots

For the duck breast: Season the duck breasts with the allspice, salt and pepper. Place the duck breasts, skin-side down into a frying pan that has been heated on medium-high. Saute the breasts until they are golden brown, draining off the excess fat as required. This will take approximately 10 minutes. Turn the breasts over and allow them to cook for an additional 5 to 7 minutes until they're cooked medium. Place them to the side. For the sauce: Using a double boiler, melt the butter and stir in the flour. Once blended, add the chicken stock and allow the mixture to thicken. Add the mushrooms, reduce the double boiler to simmer and allow this sauce to cook for one hour. Strain the sauce through a fine sieve and then add seasoning to taste. You've just made 1½ cups of white sauce or veloute! Begin the next step by cooking the champagne, shallots and grapes in a separate pan until the mixture reduces to a glaze. Remove the pan from the heat and add the butter in six equal portions. Make sure your butter does not liquefy, but rather melts into the glaze. Once all of the butter has been added, stir in the chopped herbs. To complete this sauce, mix the white sauce with the champagne sauce and serve over the duck breasts. Garnish with a sprig of fresh herbs. Serves 4.

Recipe Source: Home & Garden TV -- Savoir Faire Formatted for MasterCook by Nancy Berry - cwbj78a@...

Converted by MM_Buster v2.0l.

Similar recipes