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30 mins
Crispy Duck with Grape Sauce Recipe

Crispy Duck with Grape Sauce

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again

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This very simple Crispy Duck with Grape Sauce recipe makes use of some slightly sweet ingredients that compliment the flavour of the meat. Whilst you can serve Crispy Duck with a combination of vegetables, it is equally delicious with a little boiled rice.

      Preparation Time: 5 Minutes

      Cooking Time: 25 Minutes

Ingredients for Crispy Duck with Grape Sauce

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
duck portions
1 teaspoon
¼ pint
fresh orange juice
4 oz
black grapes


How to Cook Crispy Duck with Grape Sauce

  1. Sprinkle the duck portions with salt and place them on a roasting rack in a roasting tin. Cook in a preheated hot oven at Mk 8 - 450ºF - 230ºC for for 20-25 minutes.
  2. Meanwhile, cut the grapes in half and remove the seeds. Blend the arrowroot with the orange juice in a small pan, bring to the boil and stir in the grapes. Cut the orange into thin slices about one-eighth inch (3mm) thick. When cooked, arrange the duck onto a warmed serving dish and pour the sauce over. Decorate around the serving dish with the orange slices.

To avoid preservatives, you may prefer to squeeze the juice from fresh oranges rather than use ready orange juice. If you use ready-made juice, be sure it's pure juice, not the stuff made from concentrates.
GRAHAM'S WINE RECOMMENDATION: GrahamA Merlot like Chateau de Fonbel St Emilion. Merlot is a dream with your Thanksgiving turkey or roast chicken lunch. It also pairs well with roast duck and deep, rich casseroles.
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Reviews of Crispy Duck with Grape Sauce

Rating 5 out of 5 - Many cooks will make this recipe again March 22 2014
AMAZING! The duck was so moist and tender. I only cooked it for 15 minutes because we both like duck to be very pink. It was the most delicous duck I have every eaten in my life. My husband decided we needed to have it again and again. Thank you Mister Graham for a great recipe.
(3 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again September 24 2013
I used fresh duck from husband's recent hunt so my duck breasts were still whole with rib bones attached. But followed the recipe otherwise. I allowed duck to rest for about 5 minutes after cooking. It was then very easy to cut breast halves off the bones and slice. My husband was amazed. This is a great, tasty recipe and so simple.
(2 reviews)

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