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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 17 min

Cook 20 min

Additional 8 min

Total 47 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 bone-in, skin-on duck breasts (2 lb 7 1/2 oz (1,120 g) gross total; estimated 1 lb 8 oz (680 g) cooked edible meat and skin total, about 6 oz (170 g) per breast)
7 7/8 oz (225 g) fresh gooseberries, stemmed (estimated edible portion: 7 7/8 oz (225 g))
1 1/16 oz (30 g) granulated sugar
2 tbsp (30 ml) (about 1 1/16 oz (30 g)) apple cider vinegar
1 small shallot, finely chopped (about 7/8 oz (25 g) edible weight)
1/2 cup (120 ml) (about 4 1/4 oz (120 g)) chicken stock
1 tbsp (15 ml) (about 1/2 oz (14 g)) unsalted butter
1 tbsp (15 ml) (about 1/2 oz (14 g)) vegetable oil
0.18 oz (5 g) whole grain mustard (estimated edible portion: 0.18 oz (5 g))
1 sprig fresh rosemary (about 0.071 oz (2 g))
Salt and black pepper, to taste (amount not specified)

Show original ingredient measurements

4 bone-in, skin-on duck breasts (1,120 g gross total; estimated 680 g cooked edible meat and skin total, about 170 g per breast)
225 g fresh gooseberries, stemmed (estimated edible portion: 225 g)
30 g granulated sugar
30 ml (about 30 g) apple cider vinegar
1 small shallot, finely chopped (about 25 g edible weight)
120 ml (about 120 g) chicken stock
15 ml (about 14 g) unsalted butter
15 ml (about 14 g) vegetable oil
5 g whole grain mustard (estimated edible portion: 5 g)
1 sprig fresh rosemary (about 2 g)
Salt and black pepper, to taste (amount not specified)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. 1. Score the duck skin without cutting into the meat. Season with salt and black pepper and let stand at room temperature for 15 minutes.
2. 2. Heat a heavy skillet over medium heat. Add the vegetable oil, then place the duck breasts skin-side down. Cook for 8–10 minutes, until the skin is crisp and fat has rendered; turn and sear for 2 minutes.
3. 3. Transfer the duck to a 200°C oven and roast until it reaches 55–57°C internally, about 8–10 minutes. Rest for 8 minutes before slicing.
4. 4. Pour excess duck fat from the skillet, leaving about 1 tbsp (15 ml). Add the shallot and rosemary and cook for 1–2 minutes, until the shallot softens.
5. 5. Add the gooseberries and sugar. Cook for 3–4 minutes, until the berries begin to burst.
6. 6. Stir in the apple cider vinegar, chicken stock and whole grain mustard. Simmer for 4–6 minutes, until slightly reduced, then remove the rosemary.
7. 7. Whisk in the butter and adjust the seasoning. Slice the duck and serve with the gooseberry sauce.

1. 1. Score the duck skin without cutting into the meat. Season with salt and black pepper and let stand at room temperature for 15 minutes.
2. 2. Heat a heavy skillet over medium heat. Add the vegetable oil, then place the duck breasts skin-side down. Cook for 8–10 minutes, until the skin is crisp and fat has rendered; turn and sear for 2 minutes.
3. 3. Transfer the duck to a 200°C oven and roast until it reaches 55–57°C internally, about 8–10 minutes. Rest for 8 minutes before slicing.
4. 4. Pour excess duck fat from the skillet, leaving about 15 ml. Add the shallot and rosemary and cook for 1–2 minutes, until the shallot softens.
5. 5. Add the gooseberries and sugar. Cook for 3–4 minutes, until the berries begin to burst.
6. 6. Stir in the apple cider vinegar, chicken stock and whole grain mustard. Simmer for 4–6 minutes, until slightly reduced, then remove the rosemary.
7. 7. Whisk in the butter and adjust the seasoning. Slice the duck and serve with the gooseberry sauce.