Simple Way to Prepare Award-winning Duck Breasts with Concord Sauce

Hello everybody, it is John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, duck breasts with concord sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Duck Breasts with Concord Sauce is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Duck Breasts with Concord Sauce is something which I have loved my entire life.

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. Slice the duck breasts, arrange on plate and dress with concord grape sauce. At this point, lower the heat to medium-low. Add the reserved grape juice, as well as any juice that's accumulated under the resting duck.

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

The ingredients needed to make Duck Breasts with Concord Sauce:

1. Get 4 Duck Breasts, whole
2. Get 1 bunch Concord Grapes
3. Prepare 1 tbsp Olive Oil
4. Prepare 1/4 cup Chicken Stock
5. Prepare 1/4 cup of Chicken Stock
6. Get 4 sprigs Fresh Thyme
7. Prepare 1 Salt
8. Prepare 1 Pepper

Make sure that all ingredients are cold. Top the sliced duck breast with the cranberry maple sauce and serve with your favorite sides. Remove sauce from heat and swirl in butter until melted and evenly incorporated. Season sauce with orange juice and zest, salt, and black pepper.

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.

Remove sauce from heat and swirl in butter until melted and evenly incorporated. Season sauce with orange juice and zest, salt, and black pepper. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Season both sides of each breast generously with salt and pepper, then place them skin side down in a large, cold skillet. Sprinkle duck with salt and pepper.

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