Duck Breast with Grape Salsa

Cook time 20 mins
Servings 4


4 duck breast, skin scored

1 cup of Sun World SCARLOTTA SEEDLESS® grapes, cut in half

1 French shallot, finely chopped

½ bunch chives finely chopped

½ green chilli, seeds removed and finely chopped

1 tbs. verjuice

3 tbs. extra virgin olive oil

50g walnuts, toasted

Duck Breast with Grape Salsa


Score the duck skin in a criss-cross pattern and season the duck with salt and pepper. Heat a large pan over low-medium heat and place the duck skin side down into the pan. Start the cooking process on a low heat and gradually bring the heat up. Your aim is to render the fat and form a crispy golden skin. Cook for 6 minutes skin side down then turn over and cook for a further 5 minutes. Transfer to a plate and rest in a warm spot for a further 3–4 mins.

While the duck is cooking, mix together the grapes, shallots, chives, chilli, verjuice and oil. Toss together and at the last minute add the walnuts.

Slice the duck and serve the salsa on the side.