Duck Breasts with Concord Sauce
Duck Breasts with Concord Sauce

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, duck breasts with concord sauce. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Season the duck breast with salt and. Green peppercorn sauce cooked with delicious duck breasts. This French peppercorn sauce recipe is made using homemade stock, white wine, cognac and cream.

Duck Breasts with Concord Sauce is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. Duck Breasts with Concord Sauce is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can have duck breasts with concord sauce using 8 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Duck Breasts with Concord Sauce:
  1. Make ready 4 Duck Breasts, whole
  2. Take 1 bunch Concord Grapes
  3. Get 1 tbsp Olive Oil
  4. Prepare 1/4 cup Chicken Stock
  5. Make ready 1/4 cup of Chicken Stock
  6. Prepare 4 sprigs Fresh Thyme
  7. Prepare 1 Salt
  8. Make ready 1 Pepper

It's the perfect dish to impressed your dinner guests this holiday season… you may even impress yourself! This method for pan-seared duck breasts yields perfectly cooked duck with skin beautifully crisp, flesh medium rare, and sauce restaurant caliber. On the contrary, the recipe looked simple, the sauce requiring three ingredients, the duck an oven-proof skillet. I was intrigued by the technique, too Skillet-Cooked Duck Breast with Beets and Watercress.

Instructions to make Duck Breasts with Concord Sauce:
  1. Set the circulator to heat your water bath to 60.5 C / 140.9 F
  2. Preheat conventional oven to 375°F.
  3. Season the duck breast with salt and pepper and place in a pouch with the duck fat. Make sure that all ingredients are cold.
  4. Vacuum seal on medium.
  5. Once water bath target temperature is reached (60.5 C / 140.9 F), place duck pouch into the circulating water bath and cook for 30 minutes.
  6. Meanwhile, rinse grapes thoroughly and pat dry.
  7. Toss in olive oil, add a pinch of salt and pepper and some thyme.
  8. Lay the grapes on a parchment paper lined baking sheet.
  9. Cook the grapes in the oven for 10-15 minutes or until they split and release juices.
  10. Push grapes/mixture through a fine mesh screen, discard pulp and seeds if any. Set aside remaining juice.
  11. Remove the duck breast from the water bath and let sit for 10 minutes within the sealed pouch.
  12. Open pouch and pour duck jus into a medium sauce pan with chicken stock.
  13. Simmer on medium heat for 5 minutes.
  14. Lower the heat to medium-low and add the remaining grape juice and blend the sauce together for 3 minutes. Season if necessary.
  15. Remove the duck from the bag and place it skin side down in a pan on medium heat and render out as much of the fat as you desire.
  16. Flip and sear the meat side for no more than 60 seconds.
  17. Slice the duck breasts, arrange on plate and dress with concord grape sauce. Great with sautéed vegetables.

Birch Syrup and Soy Sauce-Glazed Roast Duck. Amy Thielen's take on traditional teriyaki uses a bit of birch syrup in Roast Duck with Shallots and Concord Grapes. I borrowed this method and these ingredients from a classic chicken recipe. Duck breast with golden crisp skin and a deeply rich and rosy interior can be better than a steak. I often wonder we don't cook more of it at home.

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