Cooking with Karine: Prague Duck
Watch as Kampa Park’s executive chef Marek Raditsch prepares this regional dish. In Prague, you might visit this world-famous restaurant, next to Charles Bridge on the Vltava River.
Prague Duck
Ingredients
Duck
- 4 4-oz (113-g) duck breasts
- Salt and pepper to taste
- 1 clove garlic, mashed
- 3 sprigs thyme
- 1 Tbsp (30 g) butter, cut in 4
Grape
- ⅔ C (177 ml) apple cider vinegar
- 24 green seedless grapes, peeled
- 1 Tbsp (15 g) butter
- Salt and pepper to taste
Sauce
- 2.6 oz (75 g) beef demi-glace packet, diluted
- 1 sm vanilla bean, split
- Salt, pepper and extra virgin olive oil to taste
Plating
- Mashed potatoes
- 2 cippolini onions, baked with butter and halved
- 4 sprigs thyme
Directions
Duck
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.Grape
Meanwhile, reduce vinegar by ¾ over med high heat; add grapes, salt and pepper and cook, stirring often, for 2 minutes. Stir in butter and melt; set aside.Sauce
Bring demi-glace to boil; add a few vanilla bean seeds, salt and pepper; keep warm.Plating
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.
