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Getting sauced

A grape taste for making duck stand out
From the chef | Search restaurants | Archives

December 6th, 2006 issue

Duck breast is a common Czech dish. The way you dress it makes all the difference.

By Mebarek Aouissi

This is a dish you§ll want to serve right away, as the aromatic quality of the grape leaves is best immediately after preparation. You will find that the simple flavor of the sauce complements the meat beautifully.

Start the sauce, then cook the duck while the sauce is reducing. Of course you can prepare the duck according to your wishes, but I recommend you keep the seasoning to a minimum in order to allow the scent and flavor of the grape leaves to stand out.

Serve with potatoes, zucchini and carrots, lightly sautéed. It will be a perfect meal!

Mebarek Aouissi is chef at Rhapsody, a restaurant and piano bar located at

Dukelských hrdinů 46, Prague 7—Holešovice. Tel. 220 806 768

Secteurs de Feuilles de Vigne
Ingredients Preparation Duck
(serves four)
4 duck breasts
Salt and pepper
500 grams (14 ounces) grape leaves
0.5 liter (1 pint) chicken consommé
2 large spoonfuls honey
50 grams demi-glace 		Sauce
Bring chicken consommé (stock) to a boil.
Slice grape leaves and add to stock.
Cook for 30 minutes.
Strain out grape leaves then add demi-glace and honey
Turn off heat. Finish with salt and pepper to taste. 		Make crisscross incisions in the fat of the duck breast with a sharp knife.
Season the breasts with salt and pepper.
Place skin-side down in a cold pan and bring up heat. Fry duck until the skin is crackling, then turn to sear the other side.
Place pan in 190 C (375 F) oven for five minutes. Remove and cover each breast in foil until served.
Cut breasts into slices just before serving and cover with sauce.


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