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 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 to sautè for approximately 4 mintues. Remove duck from pan, set aside, and keep warm. Discard fat and place shallots and peppercorns in frying pan and deglaze with port wine, add the demi-glace and simmer until sauce is reduced by half (or to desired consistency). Add honey and grapes to sauce and pour over duck breasts.

Note: The duck breast should still be a little pink in the middle. If you desire it welldone, simmer duck breast in the sauce for a few more minutes. May be served either in one piece, or in thirds.

*Boneless chicken breast may be substituted for duck.

Chef Kaspar Donier, Kaspar's, Seattle.