Duck Breasts with Concord Sauce
Great recipe for a main course duck breast dish. Serve with your favorite vegetables and starchy side.
Duck Breasts with Concord Sauce
Great recipe for a main course duck breast dish. Serve with your favorite vegetables and starchy side.
Cooking Instructions
- 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.
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