Easiest Way to Prepare Duck Breasts with Concord Sauce in 22 Minutes for Family

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, duck breasts with concord sauce. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Duck Breasts with Concord Sauce is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Duck Breasts with Concord Sauce is something which I’ve loved my whole life.

See recipes for Duck breasts fillet with orange sauce too. How to make an authentic canard a l'orange (duck breasts with sweet and sour orange sauce). Your guests will love this duck breast with orange sauce (Duck a L'orange).

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 can achieve it.

Ingredients

The ingredients needed to make Duck Breasts with Concord Sauce:

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

Top duck-breast-with-orange-sauce recipes just for you. While duck is cooking make the sauce. 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.

Instructions

Steps 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.

Serve duck with either rice timbales or vegetables and noodles. Cooking duck breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away. Second, cook it low and slow for tender meat and a crispy skin. Third, use the tasty browned bits that develop during cooking to make a quick pan sauce to top it all off.

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