Entree: United Kingdom – England – Pan-Roasted Duck Breast with English Gooseberry Sauce

Serving Size: 4

Approximate Time

Prep 17 min

Cook 20 min

Additional 8 min

Total 47 min

Ingredients

- 4 bone-in, skin-on duck breasts (about 10 oz (280 g) each)
- 1 1/2 cups (225 g) fresh gooseberries, stemmed
- 2 tbsp (30 g) granulated sugar
- 2 tbsp (30 ml) apple cider vinegar
- 1 small shallot, finely chopped
- 1/2 cup (120 ml) chicken stock
- 1 tbsp (15 ml) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) whole grain mustard
- 1 sprig fresh rosemary
- Salt and black pepper

Instructions

1. Score duck skin, season with salt and pepper, and let come to room temperature 15 minutes.
2. Heat a heavy skillet over medium heat, add vegetable oil and place duck skin-side down; cook until fat renders and skin is crisp, 8–10 minutes; turn and sear 2 minutes.
3. Transfer to a 400°F (200°C) oven and roast until internal temperature reaches 130°F–135°F (55°C–57°C), about 8–10 minutes; rest 8 minutes.
4. In the same skillet, pour off excess fat leaving about 1 tbsp; add shallot and rosemary and cook 1–2 minutes until soft.
5. Add gooseberries and sugar and cook until berries begin to burst, about 3–4 minutes.
6. Stir in apple cider vinegar, chicken stock and mustard; simmer until slightly reduced, 4–6 minutes; remove rosemary.
7. Whisk in butter for gloss, adjust seasoning, slice duck and serve with the gooseberry sauce spooned over.