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Duck Breast with Crème Fraîche and Roasted Grapes

Duck Breast with Crème Fraîche and Roasted Grapes

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  • 6 6- to 8-ounce duck breasts (thawed if frozen)
  • 1 tablespoon dried juniper berries, crushed in resealable plastic bag using flat side of mallet
  • 1 tablespoon fresh thyme leaves
  • 1/2 pound purple seedless grapes, cut into small clusters
  • 1/4 cup crème fraîche or sour cream, stirred to loosen

Recipe Preparation

  • Using sharp knife, score skin of duck breast diagonally to create 3/4-inch-wide diamond pattern. Sprinkle crushed juniper berries and thyme over both sides of breast; press to adhere. Place on rimmed baking sheet, cover with plastic wrap, and refrigerate at least 4 hours. DO AHEAD Can be prepared 1 day ahead. Keep refrigerated.

  • Preheat oven to 500°F. Arrange grape clusters in single layer on baking sheet. Drizzle with olive oil and sprinkle with kosher salt and pepper. Roast until skins are slightly crisp but grapes are still soft and juicy inside, about 14 minutes. Cool. DO AHEAD Can be made 4 hours ahead. Let stand at room temperature.

  • Sprinkle both sides of duck breasts with salt and pepper. Heat heavy large skillet over medium heat. Add duck, skin side down; cook until almost all fat is rendered, about 7 minutes. Increase heat to medium-high and cook until skin is brown and crisp, about 4 minutes. Turn duck over and cook about 3 minutes longer for medium-rare. Let duck rest 5 minutes.

  • Divide arugula among 6 plates. Thinly slice duck breasts crosswise and fan out slightly; place 1 breast atop arugula on each plate. Drizzle crème fraîche over each breast. Divide grapes among plates.

Reviews Section

Roasted Vegetables with Creme Fraiche

So, say YES to the beginning of new things and this amazing recipe of Roasted Vegetables with Creme Fraiche. Honestly, one of the simplest recipes to date that is as delicious as it is healthy.

Simply chop all your vegetables up, drizzle with olive oil and season with salt and black pepper. Roast. Add chopped herbs and decadent crème fraiche.

Don&rsquot you see? Emptying your fridge has never been this easy&hellip

This recipe of Roasted Vegetables with Creme Fraiche is the perfect low carb lunch or it can be served as a side with your meat, also perfect as a side to a braai.

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Duck Breast with Crème Fraîche and Roasted Grapes - Recipes

Mattison's Riverwalk Grille, Downtown Bradenton
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Phone: 941.896.9660
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Mattison's City Grille
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Phone: 941.330.0440
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Mattison's Catering
7275 S Tamiami Tr Sarasota, FL 34231
Phone: 941.921.3400

Fruity salad and Korean roasted duck with five-spice marinade

Credit: Helen Cathcart

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W e ate this tender, spicy duck salad at the Y Thao Garden Restaurant in Hue, Vietnam, and begged the owner for her recipe. If you can’t get apricots, use another medium-sweet fruit, such as grapes, peach or plum. Serve with wedges of lime, ready to squeeze into a small dish containing black pepper and salt, and another small dish of pieces of pineapple and chilli powder.



for the spice rub

  • 1 tbsp five-spice powder
  • 1 tsp caster sugar
  • 2 small or 1 fat garlic clove, finely chopped

for the dressing

  • 1 tbsp flavourless oil, such as grapeseed, groundnut or olive
  • 2 tbsp lime juice or rice vinegar
  • 1½ tbsp tamari or soy sauce
  • ½-1 tbsp raw mild honey, to taste
  • 1 tsp fresh root ginger, grated
  • ½ tsp toasted sesame oil
  • ½ garlic clove, finely grated

for the fruit salad

  • Seeds of ½ pomegranate
  • 1 firm, unripe kiwi or green mango, peeled and cut into ½ cm slices
  • 2 apricots, skin-on and thinly sliced
  • 1 hard, unripe avocado, thinly sliced
  • A large handful of mint leaves with tough stalks removed, roughly torn
  • A small handful of tarragon with tough stalks removed, roughly torn
  • A small handful of coriander with tough stalks removed, roughly torn
  • 1 lemongrass stalk, very thinly sliced


Put the duck breasts in a shallow dish. Combine the rub ingredients with ½ tsp salt and rub into the duck. Cover and chill for up to 1 hour.

R emove the duck from the fridge and put it into a cold, dry non-stick frying pan, skin-side down. Put over a medium heat and cook for 10 minutes or until the skin has become crispy.

Turn the breasts over and cook on the other side for 3–5 minutes until firm to the touch. Remove the breasts from the pan and leave to rest on a warm plate in a warm place for 10 minutes.

Whizz the dressing ingredients together. Mix the fruit salad ingredients together gently with the dressing and arrange on a plate. Cut the duck into ½cm slices. Serve warm, straight away, on top of the salad.

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You can prepare the duck up to the end of step 2 up to 1 day ahead. Not suitable for freezing.


  • 6 duck breasts, skinned
  • 1 pinch salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 2 tsp freshly grated root ginger
  • 300 ml full-fat crème fraîche
  • 1 lime, juice only
  • 1 small knob of butter, at room temperature
  • 3 tbsp lime marmalade
  • 1 cup chives, to garnish
  • 6 duck breasts, skinned
  • 1 pinch salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 2 tsp freshly grated root ginger
  • 10.6 fl oz full-fat crème fraîche
  • 1 lime, juice only
  • 1 small knob of butter, at room temperature
  • 3 tbsp lime marmalade
  • 1 cup chives, to garnish
  • 6 duck breasts, skinned
  • 1 pinch salt and freshly ground black pepper
  • 1 tbsp olive oil
  • 2 tsp freshly grated root ginger
  • 1.3 cups full-fat crème fraîche
  • 1 lime, juice only
  • 1 small knob of butter, at room temperature
  • 3 tbsp lime marmalade
  • 1 cup chives, to garnish


  • Cuisine: Chinese
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 20 mins
  • Serves: 6


  1. Season the duck breasts with salt and freshly ground black pepper, then heat the oil in a frying pan and brown each one on its skinned side for a minute or so or until golden. Set aside. Add the ginger to the pan and heat over a low heat for 1 minute. Whisk in the crème fraîche and lime juice until smooth and combined. Set aside until needed.
  2. Mix the butter and marmalade together in a bowl, then spread over the browned side of the cold duck breasts. Arrange in a roasting tin browned side up.
  3. When ready to serve, preheat the oven to 220°C (200°C fan/425°F/Gas 7). Roast the duck for 12–15 minutes or until cooked but still pink. Set aside to rest.
  4. Meanwhile, place the roasting tin on the hob, add the lime and ginger sauce, and heat until hot, scraping up any sticky bits from the bottom of the tin.
  5. Carve each duck breast diagonally into three and serve on the hot sauce with a garnish of chives.

Recipe from Cook Up a Feast, by Mary Berry & Lucy Young, published by DK, £14.99. Also available as an ebook on the iBook Store.

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Making Crème Fraîche

You will need heavy cream and a little buttermilk. This needs to be real cultured buttermilk, not the kind of buttermilk that you can make by adding lemon juice to regular milk. The friendly microbes in real buttermilk are a critical component, and these are missing from milk.

To make a simple crème fraîche at home, follow these steps:

  1. In a saucepan, mix 1 tablespoon of buttermilk into 1 cup heavy cream.
  2. Gently heat the mixture until it is slightly warm, and then transfer the warmed mixture into a glass bowl.
  3. Cover the bowl with a clean dishcloth and let it stand at room temperature for 24 hours.
  4. Stir and refrigerate until chilled. Now your crème fraîche is ready to eat.

How to cook the duck breast

Drain the duck breasts. Reserve the marinade. Put the meat in the mixture of butter and oil over fairly high heat, and cook until it gets brown. Finish cooking on medium heat. Pour a puch of salt and pepper. Keep warm.
Pour marinade in the same fat. Stir well and reduce for two to three minutes. Adjust seasoning. Then transfer to a gravy boat.

Slice the duck breasts. Serve with the apple chutney. Serve with the sauce and a green salad.


You can replace the balsamic vinegar with 1 tablespoon of old wine vinegar and 1/2 tablespoon of acacia honey.
Applesauce and duck breast can be cooked in advance


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