"Mia" > wrote in message
...
> hi group
>
> I have a carton of red seedless grapes that I want to use in a savory dish
> to complement seared duck breast. I found some recipes for grape chutneys,
> including one that used tomatoes -- I'm not sure about it tho. does anyone
> have recommendations for ingredients to use in a grape chutney? I'd also
> appreciate any non-salad ideas you have for savory grape recipes that
would
> fit well with a duck breast. I searched the net but came up with mostly
> versions of duck stuffed with grapes, recipes that didn't quite appeal to
> me, and many instances of a common joke about a duck that begins..."... A
> duck walks into a bar and goes up to the bartender. The bartender says
"What
> can I get you?" Duck: Umm. Do you have any grapes?" ...
>
> thank you in advance,
> Mia

Traditionally the word "verionique" is used to describe dishes cookes with
grapes. Usually green seedless grapes.

Here is one example.

Title: FILETS DE SOLE VERONIQUE (SOLE WITH GREEN GRAPES)
Categories: Main dish, White wine
Yield: 8 servings

2 tb Finely chopped shallots
1 ts Salt
1 c Dry white wine
1 cn Seedless green grapes(16oz)
2 tb Flour
2 tb Butter or margarine
2 lb Sole fillets,fresh or frozen
1/4 ts Ground pepper
1 tb Lemon juice
2 tb Butter or margarine
1/2 c Whipping cream

Sprinkle shallots in 10-inch skillet (use pyrosyran, non-stick finish,
enamel or stainless (not aluminum)). Sprinkle fillets with salt and
pepper. Fold in half; arrange in skillet. Add wine, lemon juice and
reserved grape liquid. Heat to boiling; reduce heat. Cover and simmer
until fillets flake easily, 4 to 5 minutes. Remove fillets with
slotted spatula to ovenproof platter. Keep warm while preparing
sauce.
Add grapes to liquid in skillet. Heat to boiling; reduce heat. Simmer
uncovered 3 minutes. Remove grapes with slotted spoon.
Heat liquid in skillet to boiling; boil until reduced to 1 cup. Melt 2
tablespoons butter. Stir in flour. Stir flour mixture, a small amount
at a time, into reduced liquid. Cook over low heat, stirring
constantly, until thickened. Remove from heat. Stir in cream. Heat to
boiling. Add 2 tablespoons butter; stir until melted. Drain excess
liquid from platter if necessary. Spoon sauce over fillets.
Set oven control to broil and/or 550'. Broil fillets just until sauce
is glazed, about 3 minutes. Garnish with grapes.


There is no reason why you have to "make" something with the grapes first.
See above:

Dimitri