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
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.
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.
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