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Prague Duck
Garnished with thyme and served with onion confit, this quintessential regional dish is delightful to prepare at home for a small gathering. Be sure not to overcook the duck breast—it should still be rosy in the center. For a short tutorial, watch as Kampa Park’s executive chef Marek Raditsch prepares this dish with Karine.
Ingredients
Duck:
- 4 4 oz (113 g) duck breasts
- Salt and pepper to taste
- 1 clove garlic, mashed
- 3 sprigs thyme
- 1 T (30 g) butter, cut in 4
Onion Garnish:
- 2 cippolini onions, baked
- 2 T (30 g) butter
Grape Garnish:
- 2/3 C (177 ml) apple cider vinegar
- 24 green seedless grapes, peeled
- 1 T (15 g) butter
- Salt and pepper to taste
Sauce:
- 2.6 oz (75 g) beef demi-glace packet, diluted
- 1 small vanilla bean, split
- Salt, pepper and extra virgin olive oil to taste
Garnish & Plating:
- Mashed potatoes
- 4 sprigs thyme
Directions
Heat oven to 425°F (220°C). Score duck skin diagonally; season with salt and pepper. In an oven-proof skillet over medium high, cook duck breasts skin-side down until nicely browned, about 2 minutes, adding garlic and thyme to pan. Turn over; continue cooking 1 minute. Dot each breast with butter and place skillet in oven just until done, about 8 minutes. Meanwhile, reduce vinegar by 3/4 over med high heat; add grapes, salt and pepper and cook, stirring often, for 2 minutes. Stir in butter and melt; set aside. Bring demi-glace to boil; add a few vanilla bean seeds, salt and pepper; keep warm. To plate: Spoon a bed of mashed potatoes, enriched with cream if desired, in the center of each plate. Place 6 grapes and ½ onion around potatoes. Slice duck breast diagonally and place on top of potatoes; drizzle small amount of olive oil into sauce; lap around potatoes, garnish with thyme and serve.
- Prep time: 25 minutes.
- Cook time: 35 minutes.
- Makes 4 servings.
