Seared Duck Breast
with Toasted Barley, Roasted Grapes, and Rosemary Jus
Seared Duck Breast with Toasted Barley, Roasted Grapes, and Rosemary Jus
4
servings30
minutes1
hour20
minutes4
hoursChef recommends our Syrah or 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.
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Ingredients
- 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
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Pairing Suggestions
Chef recommends our Syrah or 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.
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