Yield: 4 servings. 4 7-oz. Muscovy duck breasts* as needed, salt and pepper 1 Tbsp. olive oil 1 Tbsp. shallots, finely chopped 1 tsp. black peppercorns, crushed 1/3 cup port wine 2/3 cup demi-glace 1 tsp. honey 20 green California seedless grapes, sliced in half Season duck breasts with salt and pepper. Heat olive oil in frying pan over medium-heat. Sautè duck breast, skin-side down, for approximately 7 minutes or until skin is golden brown and crispy. Turn duck breast over and continue ...
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