Seared Duck Breast

with Toasted Barley, Roasted Grapes, and Rosemary Jus

Seared Duck Breast with Toasted Barley, Roasted Grapes, and Rosemary Jus

Recipe by Derick Kuntz

0.0 from 0 votes

Course: DinnerDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Cure

hours

Chef recommends our Blend 25, a blend of Cabernet Sauvignon and Syrah, with this hearty fall dish. Duck and Syrah are a classic pairing, bringing out the slight gaminess in the wine, while the grapes and rosemary jus highlight the fruit from the Cabernet Sauvignon.

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

Herb Cured Duck
1/4 pint 1/4 brown sugar
3/4 pint 3/4 salt
1/2 1/2 bunch parsley
1 1 bunch thyme
4 6 oz 4 duck breasts
Toasted Barley
1 cup 1 barley
1 1/2 cup 1 1/2 water
1 1/2 cup 1 1/2 chicken stock + 1/2 cup
1 cup 1 red onion, small dice
2 Tbsp 2 olive oil
1 tsp 1 salt
Rosemary Jus
1 cup 1 red grapes
4 3" sprigs 4 rosemary
16 cloves 16 garlic
4 Tbsp 4 butter
1 cup 1 chicken stock

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

Did you make this recipe

Tag @bcellars on Instagram and hashtag it with

We're On Facebook!

Follow B Cellars on Facebook

Pairing Suggestions

Chef recommends our Blend 25, a blend of Cabernet Sauvignon and Syrah, with this hearty fall dish. Duck and Syrah are a classic pairing bringing out the slight gaminess in the wine while the grapes and rosemary jus highlight the fruit from the Cabernet Sauvignon.