Duck breast with grape sauce

As seen on Episode 1 of Gourmet Today TV... here's Letizia Vella's very own duck breast served with a tasty grape sauce


  • 1 duck breast
  • Kosher salt
  • Extra-virgin olive oil
  • 2 cups red grapes
  • Fresh chili 
  • 1/2 cup wine
  • Pak choi
  • 1 1/2 cups vegetable stock


For the duck

  1. Bring the duck breast to room temperature before cooking.
  2. Season with salt and pepper. Salt will help to draw out the fat while the meat is cooking. You can also season with other spices. You can score the skin if you wish.
  3. Preheat the oven to 200 C/ 400 F.  
  4. Place duck breast skin side down on a medium heat pan for about 5-7min until golden brown and crispy. 
  5. Transfer the duck in a hot oven for about 6mins .
  6. Remove, turn upside down and rest for about 5mins .
  7. Cut into thick slices . Duck should be pink and juicy.

For the grape sauce 

  1. Cut the grapes in half and put in a medium heated pan with some fresh chilies.
  2. Cook until grapes let out their juices.
  3. Add some salt, red wine and vegetable stock -reduce  by half.
  4.  Add pak choi and cook until tender .
  5. Add some fresh herbs. Taste and re-season if needed.

This recipe first appeared on Gourmet Today, October, 2018.

Watch the full episode below: