I found these beautiful concord grapes at the market the other day. I tried one on its own but it was a little bitter but had a deep flavor. So, I decided to make a sauce for the duck breasts I had in my fridge…this was a wonderful marriage of flavors!
- 2 cups concord grapes
- 1 teaspoon lemon juice
- 1 teaspoon yellow mustard
- 2 tablespoons pure maple syrup
- 1/4 teaspoon garlic powder
- 2 tablespoons veggie broth (or preferred broth)
- 1 teaspoon arrowroot powder
- 4 duck breasts
- In a small saucepan over medium heat, place the grapes, lemon juice, mustard, maple syrup, garlic powder, broth, and arrowroot. After a few minutes, the grapes should start to pop. Using the side of wooden spoon, start to “smoosh” the mixture against the side of the saucepan. Continue to do this for about 10 minutes.
- Strain mixture through a sieve. Set aside to allow sauce to thicken.
- Preheat oven to 400 degrees F.
- Using a knife, score the fat side of each breast in a criss-cross pattern, being careful not to cut the meat, just the fat layer. Season each side with salt and pepper. In a cast iron or oven-safe skillet, heat the breasts on medium heat, fat side down, for about 8 minutes, rendering the fat and crisping that side. Flip and sear the other side (for a minute or two). Flip back over (fat side down) and place in the oven. Continue to cook until desired doneness (it varies with the size of the breasts). I cooked mine another 7 minutes until it reached about 140 degrees for the internal temperature). Remove from heat and let rest for about 5 minutes.
- Thinly slice the duck breasts and drizzle sauce over the meat. Serve immediately.