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Duck: Seared Duck Breast

Source of Recipe

Bobby Flay


List of Ingredients

2 tablespoons unsalted buter
4 tablespoons finely chopped red onion
3 cloves finely chopped roasted garlic
2 teaspoons minced jalapeno
1/2 cup port wine
1 cup red wine
2 cups chicken stock
1/2 cup undiluted grape juice concentrate
1 cup fresh or bottled grape juice
1 cup sliced seedless black grapes
salt, fresh ground pepper
4 muscovy duck breasts (7 oz each)


Recipe

In a medium saucepan over medium-high heat, melt the butter and sweat the onion, garlic and jalapeno for about 5 minutes. Raise the heat to high, add the port, and reduce 10 minutes to 1 tablespoonful. Add the red wine and reduce another 10 minutes to 1 tablespoonful. Add the stock and the grape juice concentrate and reduce by two-thirds. Add the grape juice and reduce by half. Strain the sauce through a fine sieve, return it to the saucepan, and reduce heat to low. Add the grapes, cook for 5 minutes, and season to taste with salt and pepper.

Preheat oven to 375ºF. Heat a large ovenproof saute pan over high heat until smoking. Season each breast with salt and pepper to taste. Score the skin with a knife and sear the breast, skin-side down, until golden brown and fat has rendered, about 6 to 8 minutes. Remove most of the fat, turn the breasts over and place them in the oven and cook for 10 to 12 minutes for medium rare doneness, remove duck and brush liberally with the Spicy Black Grape Sauce. Let duck rest for 10 minutes, slice each breast on the bias. Serve with Black Pepper Spoon Bread.


BLACK PEPPER SPOON BREAD:
3 cups whole milk
1 1/2 cups finely ground yellow cornmeal
6 large eggs, separated
11/2 cups buttermilk
2 tablespoons unsalted butter, melted
2 1/4 teaspoons baking soda
1 1/2 teaspoons salt
1 tablespoon sugar
1/2 cup Parmesan cheese
1/4 cup cracked black pepper

Preheat the oven to 350ºF. In a small saucepan, over medium heat, bring the milk to a boil, reduce heat to a simmer and stir in cornmeal. Cook, stirring until cornmeal begins to thicken and remove from the heat. Continue to stir mixture off heat for approximately 5 minutes or until it is warm, not hot. Add the egg yolks, buttermilk, butter, baking soda, salt and sugar. Combine well. Beat the egg whites until stiff. Fold the egg whites, half of the Parmesan and the pepper into the batter. Butter a 12 by12-inch casserole dish. Pour the batter into the casserole dish. Sprinkle the remaining cheese over the top. Bake for 40 to 45 minutes, or until the top is golden and the spoonbread is soft. Cut into squares and serve hot.