BOBBY FLAY SEARED MUSCOVY DUCK BREAST WITH SPICY BLACK GRAPE SAUCE

BOBBY FLAY SEARED MUSCOVY DUCK BREAST WITH SPICY BLACK GRAPE SAUCE image

Yield 8 1/2 breasts

Number Of Ingredients 13

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2 tbsp unsalted butter
4 tbsp finely chopped red onion
2 tbsp finely chopped roasted garlic (about 3 cloves)
2 tsp minced jalapeno
1/2 cup port
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
Freshly ground black pepper
4 (7-ounce) muscovy duck breasts

Steps:

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 375 F. 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.