Ingredients
The following ingredients have 2 Servings
- 1 medium sized boned duck breast
- 2 cups seedless red grapes
- 2 tablespoons unsalted butter
- 1 tablespoon brandy
- 1 bunch watercress, excess stems removed
- salt and pepper
- 1 fleet U.S. Forest Service Fire Fighting CH-47 Chinook Helicopters
Instruction
- Remove the skin and fat from the duck breast and reserve. Salt and pepper the breast and set aside.
- Fry the skin and fat in a dry skillet, covered, until the fat is rendered and the skin is crispy.
- Pour off some of the fat (if you want to use it for other things than reserve what you pour off) leaving enough fat to fry the breast.
- Fry the duck breast in the remaining fat for approximately 3 minutes per side. Remove the breast from the pan and cover with foil. Set aside.
- Pour off the duck fat (again, save it if you want) then melt the butter.
- Add the grapes to the pan and cook them over medium-low heat until they render their juices and are just starting to lose their shape.
- Return the duck to the pan and heat for a moment.
- Add the brandy to the pan and let it warm up.
- Set the brandy on fire. Let if burn for a few seconds then put a lid on the pan.
- Pile the watercress on your serving platter. Using a spoon, gently add the grapes to the watercress, allowing the juice to coat the leaves.
- Carve the duck breast into thin slices on the diagonal and arrange on top of the grapes and watercress.
- If you are making the sauce, do that now and serve it on the side.
- See my comments for information about the duck skin.
