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1
Set the circulator to heat your water bath to 60.5 C / 140.9 F
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2
Preheat conventional oven to 375F.
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3
Season the duck breast with salt and pepper and place in a pouch with the duck fat.
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4
Make sure that all ingredients are cold.
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5
Vacuum seal on medium.
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6
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.
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7
Meanwhile, rinse grapes thoroughly and pat dry.
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8
Toss in olive oil, add a pinch of salt and pepper and some thyme.
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9
Lay the grapes on a parchment paper lined baking sheet.
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10
Cook the grapes in the oven for 10-15 minutes or until they split and release juices.
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11
Push grapes/mixture through a fine mesh screen, discard pulp and seeds if any.
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12
Set aside remaining juice.
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13
Remove the duck breast from the water bath and let sit for 10 minutes within the sealed pouch.
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14
Open pouch and pour duck jus into a medium sauce pan with chicken stock.
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15
Simmer on medium heat for 5 minutes.
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16
Lower the heat to medium-low and add the remaining grape juice and blend the sauce together for 3 minutes.
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17
Season if necessary.
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18
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.
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19
Flip and sear the meat side for no more than 60 seconds.
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20
Slice the duck breasts, arrange on plate and dress with concord grape sauce.
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21
Great with sauteed vegetables.
