Duck Breast With Grapes, Turnips And A Port Emulsion Recipe

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1 pound assorted grapes, halved and seeded

1 cup ruby port

2 turnips, cut into medium dice

1/4 to 1/2 pounds cold unsalted butter cut into 1-inch cubes

4 Pekin duck breast

Salt and freshly ground black pepper

Butter or vegetable oil for sauteing

2 tablespoons shallots

1 clove garlic, crush slightly but unpeeled

4 sprigs fresh thyme

1 tablespoon freshly ground coriander seed

1/4 teaspoon red wine vinegar

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