Duck Breast with Champagne And Grape Sauce
| Yield: | 4 servings |
| Categories: |
| === DUCK BREAST === | ||
| 2 | Boneless duck breasts (Magrets); (8 to 10 oz ea) | |
| 1/2 | ts | Allspice |
| Salt and pepper; to taste | ||
| === CHAMPAGNE AND GRAPE SAUCE === | ||
| 2 | tb | Butter |
| 2 | c | Chicken stock |
| 2 | tb | Flour |
| 1/4 | c | Shitake mushrooms |
| (portobello or fresh button mushrooms | ||
| Work well) | ||
| Nutmeg | ||
| Salt and pepper; to taste | ||
| 1 | c | Champagne |
| 1/2 | c | Peeled; halved seedless Thompson grapes |
| 1/2 | c | Butter |
| 1 1/2 | ts | Finely chopped fresh sage |
| 1/4 | c | Chopped shallots |
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