Peel Me A Grape Recipe
Pekin Duck Breast “Prepared as Ham” with Peony Grapes, Golden Raisin-Coriander Coulis and Wild Rice à l’étuvée.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Preparation
Coulis
Wild Rice
Method
Duck Preparation
- 1
Prepare the Duck
Score the skin of the Pekin duck breasts in a crisscross pattern. Season both sides with salt, pepper, and smoked paprika. Brush with honey. Let marinate for 30 minutes.
- 2
Cook the Duck
Preheat oven to 375°F (190°C). In a skillet over medium heat, place the duck breasts skin-side down. Cook for 6-8 minutes until the skin is crispy. Flip and sear for another 2-3 minutes. Transfer to the oven and roast for 10-15 minutes or until internal temperature reaches 165°F (74°C). Let rest before slicing.
Coulis Preparation
- 3
Make the Coulis
In a saucepan, combine peony grapes, golden raisins, ground coriander, and water. Simmer over medium heat until grapes burst and mixture thickens, about 15-20 minutes. Blend until smooth and strain if desired.
Wild Rice Preparation
- 4
Cook the Wild Rice
In a pot, heat olive oil over medium heat. Sauté the chopped shallot until translucent. Add wild rice, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, until rice is tender.
