Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, duck breasts with concord sauce. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Season the duck breast with salt and. I decided that duck breasts would be a satisfying vehicle for the Concord grapes I received in my CSA basket this week, and the bottle verjus I needed to buy after reading too many Nigel Slater recipes. Cut the duck breasts into slices and arrange on plates.
Duck Breasts with Concord Sauce is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Duck Breasts with Concord Sauce is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have duck breasts with concord sauce using 8 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Duck Breasts with Concord Sauce:
- Get 4 Duck Breasts, whole
- Prepare 1 bunch Concord Grapes
- Prepare 1 tbsp Olive Oil
- Get 1/4 cup Chicken Stock
- Prepare 1/4 cup of Chicken Stock
- Make ready 4 sprigs Fresh Thyme
- Get 1 Salt
- Make ready 1 Pepper
Add reserved marinade, extra honey and hoisin to a saucepan bring to boil then reduce heat to a simmer. Mix cornflour with a little water add to pan and stir until mixture thickens. Serve duck with either rice timbales or vegetables and noodles. With the duck, pour a medium-bodied red from Spain's Rioja region.
Instructions to make Duck Breasts with Concord Sauce:
- 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.
Skillet-Cooked Duck Breast with Beets and Watercress. 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. Cooking duck is just so simple yet luxurious.
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