Entree: Sweden – Ankbröst med krusbärssås (Duck Breast with 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)
- 2 cups (300 g) fresh gooseberries
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) chicken stock
- 1 tbsp (15 g) granulated sugar
- 1 tbsp (15 ml) white wine vinegar
- 1/2 tsp (1 g) ground allspice
- 1 small shallot, minced
- 1 tbsp (15 ml) unsalted butter
- Salt and freshly ground black pepper

Instructions

1. Score and salt the duck breast skin, allow to rest 15 minutes at room temperature.
2. Cook duck skin-side down in a cold skillet over medium heat until fat renders and skin is crisp, 8–10 minutes; turn and sear 2 minutes, then roast at 400°F (200°C) until 130°F–135°F (55°C–57°C); rest 8 minutes.
3. In the same skillet, remove excess fat and sauté shallot until translucent, about 2 minutes.
4. Add gooseberries, sugar and white wine vinegar; cook until berries begin to break down, 4–5 minutes.
5. Stir in chicken stock and simmer 4 minutes, then add cream and ground allspice; reduce until slightly thickened, 3–4 minutes.
6. Whisk in butter, season to taste, slice duck and serve with the krusbärssås.