A TASTE OF C-CAP: Angel’s Seared Long Island Duck Breast with Sweet Potato, Caramelized Chestnuts and Concord Grape Jus

Duck and Jus

• 3 Long Island ducks, butchered (reserve breasts to be cooked later)
• 2 qt. water
• 1 medium-sized onion, chopped
• 1 large carrot, chopped
• 1 stalk celery, chopped
• 1 sachet (see below)
• 3 shallots, thinly sliced
• 2 scallions, thinly sliced
• 3 cloves garlic, thinly sliced
• 1/2 c. white wine
• 2 c. concord grapes or 1 c. 100% concord grape juice
• 1 Tbs. vegetable oil
• Salt and pepper

Sachet

• 1 sprig rosemary
• 2 sprigs thyme
• 1 bay leaf
• 1 tsp. coriander
• 1 tsp. black peppercorns

Sweet Potato with Caramelized Chestnuts

• 1/2 c. cooked chestnuts, chopped
• 2 Tbs. honey
• 2 lbs. fingerling sweet potatoes, peeled and cut into 1inch pieces
• 1 qt. heavy cream
• 2 sprigs thyme
• 1/2 tsp. salt
• 1/4 tsp. white pepper

1. To make sachet, place ingredients in piece of cheesecloth and tie with butcher’s twine.
2. In large pot, place duck legs, head and carcass (save wings for next step). Add water, sachet, onion, carrot, celery and 1 tsp. salt. Heat to a simmer for 45 minutes. Strain stock, discarding bones.
3. In another large pot, heat oil and sear wings 5 minutes on each side to a golden color. Remove wings. Leave about 1 Tbs. rendered fat in pot; discard rest. Add shallots, scallions and garlic to pot and sweat for a few minutes. Return wings to pot; add white wine to deglaze pot. Reduce until almost all liquid has evaporated. Add duck stock and concord grapes (or grape juice). Heat to a simmer; cook until reduced by half. Strain sauce through fine mesh chinois; season to taste with salt and pepper. Reserve warm.
4. To cook duck breasts: Preheat oven to 350°. Score skin of breasts in crisscross pattern with knife; season with salt and pepper. Over medium heat in a nonstick pan, place duck breasts skin-side down. When fat starts to render and skin begins to crisp, place pan in oven for 8 minutes. Remove breasts from pan and allow to rest 5 to 7 minutes before slicing.
5. To prepare sweet potato puree with caramelized chestnuts: In medium-sized pot, cook sweet potatoes and cream with thyme, salt and white pepper until tender. Puree with hand blender or in food processor until smooth; set aside, covered.
6. Heat honey in pan until starts to bubble. Add chopped chestnuts; toss to coat with honey. Heat until chestnuts are caramelized. Stir into sweet potato puree just before serving with duck and concord grape jus. Serves 10.