Pavia Duck Breast with Grapes (Petto d'Anatra con Uva alla Pavese)

Petto d'Anatra con Uva alla Pavese, or Pavia Duck Breast with Grapes, is a classic dish from Lombard cuisine that combines the richness of duck breast with the sweetness of grapes. This recipe is perfect for a special dinner or a festive occasion.

Dietary Restrictions None Main Course Lombard Lombard Cuisine Duck Breast Grapes
Pavia Duck Breast with Grapes (Petto d'Anatra con Uva alla Pavese)

Ingredients

  • 4 duck breasts
  • 1 cup red grapes, halved and seeded
  • 1/2 cup dry white wine
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste

Instructions

  1. Score the skin of the duck breasts and season with salt and pepper.
  2. In a large skillet, place the duck breasts skin side down and cook over medium heat for 8-10 minutes, until the skin is crispy.
  3. Turn the duck breasts over and cook for an additional 5 minutes. Remove from the skillet and let rest.
  4. In the same skillet, add the halved grapes and cook for 2-3 minutes.
  5. Deglaze the skillet with white wine and balsamic vinegar, scraping up any browned bits from the bottom.
  6. Simmer the sauce until it thickens slightly, then return the duck breasts to the skillet to warm through.
  7. Slice the duck breasts and serve with the grape and wine sauce.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
15g
Protein
25g
Fat
20g

Supplies

Large skillet Sharp knife Cutting board

Tools

Tongs Spatula

Serving suggestions

Serve the Pavia Duck Breast with Grapes with a side of roasted potatoes and a glass of red wine for a complete meal.

Tips & tricks

For a richer sauce, you can add a knob of butter at the end and swirl it into the grape and wine sauce.

Cost

$25