Entree: Germany – Gebratene Entenbrust mit Stachelbeerensauce (Roasted Duck Breast with 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 15 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 (about 10 oz (280 g) each) (estimate: Estimated total cooked edible meat and skin, excluding bones, from 2 lb 7 1/2 oz (1,120 g) gross raw bone-in breasts; practical estimate accounts for bones and cooking loss.)
1 1/2 cups (225 g) fresh gooseberries (estimated edible portion: 7 7/8 oz (225 g))
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) beef stock (selected example; game stock is the listed alternative)
1 tbsp (15 ml) red wine vinegar
1 tbsp (15 g) brown sugar
1 tbsp (15 ml) unsalted butter
1 tsp (5 g) juniper berries, crushed
1 tsp (5 g) Dijon mustard
1 small onion, finely chopped
Salt and freshly ground black pepper, to taste

Show original ingredient measurements

4 bone-in, skin-on duck breasts (about 10 oz (280 g) each) (estimate: Estimated total cooked edible meat and skin, excluding bones, from 1,120 g gross raw bone-in breasts; practical estimate accounts for bones and cooking loss.)
1 1/2 cups (225 g) fresh gooseberries (estimated edible portion: 225 g)
1/2 cup (120 ml) dry white wine
1/2 cup (120 ml) beef stock (selected example; game stock is the listed alternative)
1 tbsp (15 ml) red wine vinegar
1 tbsp (15 g) brown sugar
1 tbsp (15 ml) unsalted butter
1 tsp (5 g) juniper berries, crushed
1 tsp (5 g) Dijon mustard
1 small onion, finely chopped
Salt and freshly ground black pepper, to taste

Instructions

1. Score the duck skin without cutting into the meat. Season the breasts generously with salt and freshly ground black pepper, then leave them to stand for 10–15 minutes.
2. Place the breasts skin-side down in a cold skillet and set it over medium heat. Cook for 8–12 minutes, rendering the fat until the skin is deeply browned and crisp. Turn and brown the other side for 2 minutes.
3. Transfer the skillet to an oven preheated to 400°F (200°C), or move the breasts to an oven-safe pan. Roast for 8–12 minutes for medium-rare, or until they reach your preferred doneness. Rest the duck for 8 minutes.
4. While the duck rests, pour off excess fat from the skillet, leaving enough to cook the aromatics. Add the chopped onion and crushed juniper berries; sauté until the onion softens, about 3 minutes.
5. Add the gooseberries and brown sugar. Cook for 3–5 minutes, until the berries soften and a syrup forms.
6. Pour in the white wine to deglaze the pan, then add the stock and red wine vinegar. Simmer for 6–8 minutes, until the sauce coats the back of a spoon.
7. Whisk in the butter and Dijon mustard. Taste and adjust the seasoning with salt and pepper. Carve the rested duck and serve with the gooseberry sauce.