Recipes
Kaspar's Roasted Duck Breast with Grape and Black Peppercorn Sauce

Kaspar's Roasted Duck Breast with Grape and Black Peppercorn Sauce



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

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