- 500 g of white grapes
- 2 duck breasts
- 150 ml of dry white wine
- 1 teaspoon of dehydrated veal stock
- 100 ml of water
- 30 g of Tea Jelly
Method
Peel the white grapes and the remove pips.
Score a criss-cross pattern in the fatty skin of the duck breasts with the blade of a knife.
Put them into a frying pan, fatty side down, and cook for 6 minutes.
Throw away half the melted fat, turn the breasts over and carry on cooking for 4 minutes.
Set aside 1 tablespoon of melted fat.
Deglaze the pan with the dry white wine.
Add the dehydrated veal stock and the water.
Stir and allow to thicken over a low heat.
Incorporate the Tea Jelly. Season with salt and pepper.
Fry the grapes in the fat you set aside. Arrange them on plates with sliced duck breasts. Coat with sauce and season with a few turns of the pepper mill. Serve.
