Oven Seared Duck Breast with Roasted Grapes
|small red grapes, divided
|medium-sized shallot, minced
|salt & fresh cracked black pepper
Heat your Wood Stone oven to between 450°F and 550°F.
Trim the Brussels sprouts and cut each into ¼” slices. Set aside.
Add the pancetta, a little olive oil, and the shallots to a sauté pan. Place in the center of the oven and cook, stirring as needed until the pancetta has begun to brown and the shallots soften. Add the apple cider to the pan and let it cook and red
Heat your Wood Stone oven to around 520°F.
Cut lines of crosshatch pattern into the fat of the duck breast. Generously salt both sides of the breasts and place on a wire rack set in a sheet tray. Put the tray in the walk-in, uncovered for 4 to 6 hours. Pat dry before using.
Meanwhile, make the roasted grape sauce. Put 2 cups of the grapes onto a small sheet tray or shallow pan and drizzle with oil. With your flame turned to 3, roast the grapes until they begin to soften. Add the shallot and wine to the pan and cook until the shallots are softened, and the wine is reduced by half. Puree the mixture, along with the butter until smooth—season with salt and a good amount of cracked pepper. Serve warm.
Roast the remaining grapes in a separate pan and use to garnish the plate.
To cook each duck breast. Heat a sizzle platter in the oven. Put the duck, skin side down on the hot sizzle platter and put it next to the flame. Turn the flame up to 4.5. Cook for about 5 minutes, then turn the breast over and cook another 3 minutes, or until done to your liking.
Serve with some of the roasted grape sauce and a few whole roasted grapes.
uce by half.
Next, add the Brussels sprouts and place next to the flame, set to 4. Stir occasionally, until the sprouts are just cooked through.