Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, duck breasts with concord sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Duck Breasts with Concord Sauce is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Duck Breasts with Concord Sauce is something that I have loved my entire life.
See recipes for Duck breasts fillet with orange sauce too. 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.
To begin with this 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 can achieve that.
The ingredients needed to make Duck Breasts with Concord Sauce:
- Take 4 Duck Breasts, whole
- Prepare 1 bunch Concord Grapes
- Get 1 tbsp Olive Oil
- Get 1/4 cup Chicken Stock
- Make ready 1/4 cup of Chicken Stock
- Prepare 4 sprigs Fresh Thyme
- Prepare 1 Salt
- Make ready 1 Pepper
Pan Seared Duck Breast with Savory Blackberry Sauce. Ever wondered How to Cook Duck Breast? This Duck Breast Recipe will have you searing like a pro. It's the perfect dish to impressed your dinner guests this holiday season… you may even impress yourself!
Steps 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.
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. Duck breast is one of my favorite dishes to order at restaurants. The crispy skin hides a rich, rosy interior that rivals some of the best steaks. An elegant and eye pleasing menu of pan-seared duck breast with blueberry sauce served on a bed of bok choy, wild mushrooms, pancetta, and shallots.
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