Canard aux Raisins with Sauce Vigneronne

Serving: 477 g

Ingredients

• duck breast170 g
• grapes130 g
• green beans130 g
• onion35 g
• butter12 g

Recipe steps

1. Score the fat cap in a fine diamond pattern, season generously, and lay the breast skin-side down in a cold dry pan set over medium-low heat.
2. Render 12-15 minutes, pouring off the fat several times, until the skin is thin and crisp; turn for 3-4 minutes and rest the meat 10 minutes.
3. Pour off all but a film of fat, soften the finely chopped onion, then deglaze with white wine and a splash of verjuice or wine vinegar and reduce by half.
4. Add the halved peeled grapes and a ladle of stock, simmer 3 minutes so the grapes soften without collapsing, then whisk in the cold butter off the heat.
5. Blanch the green beans in salted water and drain them well.
6. Carve the duck across the grain, spoon the grapes and sauce over, and serve the beans alongside.

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