Grilled duck breasts with crème fraîche, roasted grapes, and potato-bacon gratin from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 271) by Suzanne Goin and Teri Gelber

  • juniper berries
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  • thyme
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  • EYB Comments

    Refrigerate seasoned duck 4 hours or preferably overnight. Can substitute arugula for dandelion greens, Muscovy duck breasts for Pekin duck breasts, and purple grapes for red grapes.

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Notes about this recipe

  • Eat Your Books

    Refrigerate seasoned duck 4 hours or preferably overnight. Can substitute arugula for dandelion greens, Muscovy duck breasts for Pekin duck breasts, and purple grapes for red grapes.

  • ldtrieb on August 22, 2019

    Quick recipe, delicious. Ate on salad of grilled peaches with burrata and arugula. Left out the grapes as we had lovely peaches and no creme fraiche as we had the burrata. I would definitely make this again.

  • fprincess on September 28, 2012

    Made again, and this time I served the dish family-style. It's a great way to cook duck breasts. Grilled with a simple juniper berry-thyme rub, they are full of flavor. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1892382#entry1892382

  • fprincess on December 06, 2011

    Cooking duck on the grill was a relevation and the roasted grapes were simple and unexpected. More details and a picture here on eGullet: http://egullet.org/p1852190

  • Emily Hope on November 19, 2010

    Delicious, as usual from Suzanne Goin, and, if you don't count the gratin, a surprisingly simple recipe for her. Roasted grapes, where have you been all my life? We did also make the gratin, which was a bit more time consuming, but good. I could not bring myself to put both bacon *and* heavy cream on the potatoes, so I compromised and used half and half. This worked just fine, although I'm sure the gratin would be much more luxurious if cream were used.

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