Set the circulator to heat your water bath to 60.5 C / 140.9 F

Preheat conventional oven to 375°F.

Season the duck breast with salt and pepper and place in a pouch with the duck fat. Make sure that all ingredients are cold.

Vacuum seal on medium.

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.

Meanwhile, rinse grapes thoroughly and pat dry.

Toss in olive oil, add a pinch of salt and pepper and some thyme.

Lay the grapes on a parchment paper lined baking sheet.

Cook the grapes in the oven for 10-15 minutes or until they split and release juices.

Push grapes/mixture through a fine mesh screen, discard pulp and seeds if any. Set aside remaining juice.

Remove the duck breast from the water bath and let sit for 10 minutes within the sealed pouch.

Open pouch and pour duck jus into a medium sauce pan with chicken stock.

Simmer on medium heat for 5 minutes.

Lower the heat to medium-low and add the remaining grape juice and blend the sauce together for 3 minutes. Season if necessary.

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.

Flip and sear the meat side for no more than 60 seconds.

Slice the duck breasts, arrange on plate and dress with concord grape sauce. Great with sautéed vegetables.