Entrée: France – Southwest France – Magret de Canard aux Groseilles et Jus au Vin Rouge (Roast Duck Breast with Gooseberry and Red Wine Jus)

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 45 min

Ingredients

4 bone-in, skin-on duck breasts (about 10 oz (280 g) each) (estimated edible portion: 840 g)
2 cups (300 g) fresh gooseberries, stemmed and halved (estimated edible portion: 300 g)
1 cup (240 ml) dry red wine
1 cup (240 ml) low-sodium chicken stock (selected option)
1 tbsp (15 ml) red wine vinegar
1 small shallot, finely chopped
1 tbsp (15 ml) olive oil
2 tbsp (30 g) cold unsalted butter
1 tbsp (15 ml) honey, or to taste
2 sprigs fresh thyme
1 bay leaf
Kosher salt, as needed
Freshly ground black pepper, as needed

Instructions

1. Heat the oven to 400°F (200°C). Pat the duck breasts dry. Score the skin in a crosshatch pattern without cutting into the meat, then season both sides with kosher salt and freshly ground black pepper.
2. Place the duck breasts skin-side down in a cold skillet. Set the skillet over medium heat and cook for 8–10 minutes, rendering the fat until the skin is deep golden and crisp. Turn the breasts and sear the meat side for 2 minutes.
3. Transfer the duck breasts skin-side up to a roasting pan. Roast for 8–12 minutes, or until an instant-read thermometer inserted into the thickest part reads 130°F–135°F (55°C–57°C) for medium-rare. Rest for 8 minutes before slicing.
4. Meanwhile, wipe out the skillet and add the olive oil over medium heat. Add the shallot and cook for about 2 minutes, until translucent.
5. Add the gooseberries, thyme, bay leaf, and honey. Cook for 3–4 minutes, until the berries begin to soften and release their juices.
6. Pour in the red wine and scrape up any browned bits from the skillet. Add the chicken stock and red wine vinegar. Simmer for 8–10 minutes, until reduced by about half and syrupy.
7. Remove the thyme and bay leaf. Whisk in the cold butter a little at a time. Season the sauce with salt and pepper, and add more honey if needed to balance the acidity.
8. Slice the duck breasts and spoon the gooseberry jus over them. Serve immediately.