2 Mallard Duck Breasts
Salt, Pepper
1 tbsp Olive Oil
10 g Butter
160 g Seedless Grapes (halved)
20 ml Red Wine

Remove the Duck Breast from its packaging and pat dry with kitchen paper. Allow to come to room temperature for about 10 minutes. Preheat frying pan to a high temperature. Season the Duck Breast with salt and pepper and brush oil all over.

Start searing the Duck on the skin side first then gently turn and cook on the other side for the remaining time. For medium, cook for 2-3 minutes and for well done, cook for 4-5 minutes on each side. Once cooked to your liking, remove Duck Breasts from the pan and place onto to a rack, cover with foil and leave to rest for up to 10 minutes.

While resting melt butter in the used frying pan and braise the grapes for 2-3 minutes until soft. Deglaze with red wine and reduce the liquid slightly.
To serve arrange the grapes and duck breast onto preheated plates and sprinkle with pan juices.

Serve with mashed potatoes.