Duck Breast With Haskap Gastrique

An easy and impressive recipe to serve guests who love duck.

Servings: 2 people

Author:

Prep Time
2 minutes

Cook Time
20 minutes

Total Time
22 minutes

Main Course Dinner Main Dish

European

Duck Breast Blue Honeysuckle Haskap Berries Honeysuckle Berry

Instructions

1 Preheat your oven to 200C
2 Sprinkle salt on both sides of your duck breasts then place them skin side down
in a cold pan. Turn the heat on the lowest setting and allow the fat layer
beneath the skin to slowly render out. As the fat renders out slowly increase
the heat. After about 8-10 minutes you should have rendered out most of the fat
and be at the highest heat level. Check if the skin has crisped up to a nice
golden brown.
3 Flip the duck to be skin side up and place in the oven for 4 minutes. Now you
can get started on the gastrique. After 4 minutes in the oven, pull the duck out
and move to a cutting board to rest for 10 minutes.
4 In another pan add the sugar and water and put on medium-high heat. Once most of
the water begins to evaporate and the color becomes very light gold pour in the
red wine vinegar. Simmer for about 2 minutes then add the red wine and thyme.
Simmer for another 2 minutes and pour in the cup of haskap berries. Stir the pan
around so the berries are coated in the gastrique and begin to break down. Once
the berries are broken down turn off the heat completely.
5 Slice your duck skin side down. Flip to skin side up and move to a plate. Fan
out the slices and drizzle over the haskap gastrique. This sauce packs a punch
so a little goes a long way. How much you want to use is up to you. Enjoy!