Entrée: France – Southwest France – Magret de Canard aux Groseilles et Jus au Vin Rouge (Roast Duck Breast with Gooseberry and Red Wine Jus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 8 min

Total 45 min

Ingredients

- 4 bone-in, skin-on duck breasts (about 10 oz (280 g) each)
- 2 cups (300 g) fresh gooseberries, stemmed and halved
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) low-sodium chicken or duck stock
- 1 tbsp (15 ml) red wine vinegar
- 1 small shallot, finely chopped
- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 g) unsalted butter, cold
- 1 tbsp (15 ml) honey or to taste
- 2 sprigs fresh thyme
- 1 bay leaf
- Kosher salt
- Freshly ground black pepper

Instructions

1. Score the skin of the duck breasts in a crosshatch without cutting into the meat; pat dry and season both sides with salt and pepper.
2. Place a cold skillet over medium heat, add duck breasts skin-side down and render until skin is deep golden and crisp, about 8–10 minutes; flip and sear the flesh side 2 minutes.
3. Transfer duck to a roasting pan skin-side up and roast in a 400°F (200°C) oven until an instant-read thermometer at the thickest part reads 130°F–135°F (55°C–57°C) for medium-rare, about 8–12 minutes; rest 8 minutes before slicing.
4. Meanwhile, wipe out the skillet, add olive oil over medium heat and sweat the shallot until translucent, about 2 minutes.
5. Add gooseberries, thyme, bay leaf and honey; cook 3–4 minutes until berries begin to soften and release juices.
6. Deglaze the pan with red wine, scraping browned bits, then add stock and red wine vinegar; simmer until reduced by about half and syrupy, 8–10 minutes.
7. Remove thyme and bay leaf, whisk in cold butter a little at a time to finish the sauce; adjust seasoning with salt and pepper and a touch more honey if needed to balance acidity.
8. Slice duck breasts and spoon gooseberry jus over; serve immediately.