Duck Breasts with Concord Sauce. 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. The Best Sauce Duck Breast Recipes on Yummly

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. You can cook Duck Breasts with Concord Sauce using 8 ingredients and 17 steps. Here is how you cook it.

Ingredients of Duck Breasts with Concord Sauce

1. You need 4 of Duck Breasts, whole.
2. It's 1 bunch of Concord Grapes.
3. You need 1 tbsp of Olive Oil.
4. Prepare 1/4 cup of Chicken Stock.
5. You need 1/4 cup of of Chicken Stock.
6. Prepare 4 of sprigs Fresh Thyme.
7. It's 1 of Salt.
8. Prepare 1 of Pepper.

Serve duck with either rice timbales or vegetables and noodles. This is an aromatic dish fusing together Chinese flavours with a red wine and gooseberry sauce - rich and very rewarding. From Gordon Ramsay's The F Word. Skillet-Cooked Duck Breast with Beets and Watercress.

Duck Breasts with Concord Sauce 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..

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 breast at home is as easy as one, two, three. First, score the skin so the fat can quickly render away.