This recipe was offered by Chef Victor Scargle of Julia’s Kitchen, a restaurant at the Napa Valley nonprofit educational institution called Copia: The American Center for Wine, Food & the Arts. 

Liberty Duck Breast 
with Carrots,Cabbage and Grapes

6 Liberty Duck breasts
kosher salt and black pepper
2 tablespoons grapeseed oil
1 cup white wine dry
3 whole shallots,- peeled and sliced
1/4 teaspoon black peppercorns
1/4 teaspoon coriander
2 bay leaf
1 gallon duck stock, reduced by half
1 bunch lemon thyme
1 bunch baby carrots
whole butter
1 head Napa cabbage sliced thin
Riesling wine optional
1/2 cup grapes red seedless quartered

1. Season ducks with kosher salt and black pepper and place duck breasts skin side down in hot sauté pan with grapeseed oil. 

2. Reduce heat to medium and render fat side slowly. While duck is cooking place white wine, shallots, peppercorns, coriander and bay leaf in sauce pan and reduce until almost dry. 

3. Add reduced duck stock and bring to a simmer. Add lemon thyme and reduce, skimming impurities off the top. Strain through cheesecloth and reserve warm.

4. Place carrots in hot sauté pan with a little oil and reduce heat to medium, cooking carrots through before browning. When carrots begin to brown add a little salt and whole butter. Cook until tender, then remove and place on paper towel.

5. Braise cabbage on high heat in a little butter water (or Riesling if available) and season with salt and pepper.

6. Slice duck and present fat side up on top of carrots and cabbage. Spoon sauce over the top of the duck, garnish with grapes and serve.

Duck Stock

2 duck carcass, browned in oven

3 carrots, peeled and cut

2 yellow onions, peeled and chopped

8 celery stalks, chopped

2 tablespoons tomato paste

1 cup white wine

1 quart chicken stock

1/2 teaspoon coriander seed

2 bay leafs

1. Oven-roast duck bones and vegetables until golden brown.  Add tomato paste and cook for 10 minutes to remove raw flavor of tomato paste.  

2. Place duck carcasses in stock pot and cover with chicken stock. Add vegetables, white wine, bay leaf, coriander seed and simmer for two hours.

3. Strain and reserve.