Seared Duck Breast

Directions

• Cured Duck
• Combine brown sugar, salt, parsley, and thyme into a food processor and blend until combined
• Rub all over duck breasts and cure for 3-4 hours
• Finally, rinse and dry
• Score the duck breasts to allow the fat to render more quickly
• Render skin down on low-medium heat for about 10 minutes
• Pour out excess fat as it renders
• Continue until skin is golden brown
• Place in the oven skin side up at 200°F for 8-10 minutes until internal temp reaches 125°F
• Let rest before slicing
• Barley
• Bring 1 1/2 cups of water and 1 1/2 cups of chicken stock to a boil
• Add barley and salt to boiling water/stock
• Cover and reduce heat
• Cook for 30 minutes or until water is absorbed
• Cool before toasting
• In a large sauté pan, sweat onions for 2-3 minutes
• Add barley and toast on high heat for an additional 2-3 minutes
• Add 1/2 cup chicken stock and cook until all liquid is evaporated
• Rosemary Jus
• Using a heavy-bottomed pan or cast iron on high heat add grapes, garlic, and rosemary
• Without stirring, wait until the bottoms of the grapes start to char
• Reduce heat to medium and continue cooking for 2 minutes
• Start stirring and add chicken stock
• Let it come back to a boil
• Add butter, 1 Tbsp at a time, whisking to emulsify
• Assembly
• Lay down barley on the bottom of plate
• Top with slices of duck breast
• Ladle rosemary jus over top, making sure to evenly distribute grapes to every plate