30 mins
Crispy Duck with Grape Sauce
Recipe by Graham
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.
Crispy Bacon Spuds with Cream & Parmesan 
Crispy Topped Manx Pie Ingredients for Crispy Duck with Grape Sauce
Currently displaying quantities in US Imperial Measurements
How to Cook Crispy Duck with Grape Sauce
- 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.
- 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.
GRAHAM'S HOT TIP:
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.
A 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.Reviews of Crispy Duck with Grape Sauce
 March 22 2014AMAZING! 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. Laura (3 reviews) |
 September 24 2013I 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. Penny (2 reviews) |
What To Eat Tonight
No mess, no fuss, just throw it in the oven and leave it alone till it's ready to eat. That's the approximate theory! How close do we get?
Italian food has a great reputation for a very good reason - it's great food! Don't miss the chance to cook Italian with us.
Jam, jelly, pickle, chutney, dips, sweet and savory preserves, we have them all so that you can easily find exactly what you want.
Other Duck Recipes
Confit de Canard (Duck Confit) is one of our absolute favourites and, whenever we serve it to non-French guests, they fall in love with it too.
Duck breasts are perfect for a quick stir-fry and can add a new dimesion to your cooking repertoire. The gentle spices make this recipe a keeper.
Magret (meaning lean) is the breast of a fatty duck fattened by force-feeding when producing confit and foie gras. But Oh Boy, does it taste good!
