A dish to try when you're feeling extra adventurous. 


  • 4 duck breasts

  • 4 shallots, large

  • 100g shallots, sliced

  • 2 large beetroot

  • 300ml grape juice made from sapphire grapes

  • 300g sapphire grapes

  • 40g sliced butterscotch grapes

  • 100g whole butterscotch grapes

  • 100g whole cotton candy grapes

  • 4 slices brioche

  • 20g butter

  • 30g shaved almonds, toasted

  • 300ml red wine

  • 20ml red wine vinegar

  • 250ml duck jus or chicken jus

  • 50ml verjus

  • 4 gelatin sheets

  • 1 bay leaf

  • 1 clove

  • 2 thyme sprigs

  • 5g peppercorns

  • 50ml olive oil

  • 8 dried shiso leaves

  • 30g sorrel leaves


  • Duck breast:

  • 1.

    Score the duck breast with a sharp knife and season with salt and pepper. Use a non-stick pan and cook them slowly with the skin side down in a bit of olive oil.

  • 2.

    Depending on how you like your duck cooked turn the breast around after 8-10 minutes and cook another 4-5 minutes.

  • 3.

    Remove the duck from the pan and rest for at least 5 minutes before slicing them.

  • Grape terrine:

  • 1.

    Cut the grape varieties in different shapes and place in a small terrine mold, preferable cube shaped. Reduce the red wine to half and add 100ml grape juice. Soak the gelatin sheets in ice water and dissolve them in the reduction.

  • 2.

    Pour the mixture inside the mold and set for at least 2 hours in the fridge. Remove carefully the cubes from the moulds and keep chilled.

  • Beetroot Mousseline:

  • 1.

    Peel the beetroot and cut in wedges. Place in a pot and cover with water, add 100ml grape juice, 20ml red wine vinegar, the bay leaf, 1 thyme sprig, 1 clove, salt and pepper.

  • 2.

    Simmer until the beetroot is soft, remove the bay leaf and glove and mix in a food processor to a smooth puree.

  • Shallots:

  • 1.

    Cut the shallots in half and cook them in a pan with olive oil slowly until they start to caramelise. Turn around and season with salt and pepper.

  • 2.

    Cook for another 2 minutes and finish with a pinch of butter.

  • Crumble:

  • 1.

    For the crumble cut the brioche in small dices.

  • 2.

    Melt the butter in a pan and toss the brioche trough the butter to give it a golden brown colour, add the almonds and sliced butterscotch grapes and mix all together to a crumble.

  • Sapphire grape jus:

  • 1.

    Sweat the shallots in olive oil until they start to take colour, deglaze with the verjus and 100ml grape juice. Reduce to 1/3 and add the duck jus. Reduce further and adjust the seasoning with salt and pepper and strain.

  • 2.

    Peel half of the 150g Sapphire grapes and add them together with the other half to the jus right before plating up.

  • 3.

    Plate up as and garnish with dried shiso leaves and sorrel leaves.


Exclusive recipe from Etienne Karner, Executive Chef Park Hyatt Sydney, for Grapes Co. Australia

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