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

- 4 bone-in, skin-on duck breasts (about 10 oz (280 g) each)
- 1 1/2 cups (225 g) fresh gooseberries
- 1/2 cup (120 ml) dry white wine
- 1/2 cup (120 ml) beef or game stock
- 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

Instructions

1. Score duck skin and season generously with salt and pepper; let sit 10–15 minutes.
2. In a cold skillet set over medium heat, add duck breasts skin-side down and render until skin is deeply browned and crisp, 8–12 minutes; turn and brown 2 minutes.
3. Finish in a 400°F (200°C) oven to desired doneness, 8–12 minutes for medium-rare; rest 8 minutes.
4. Remove excess fat from the skillet, sauté onion and crushed juniper berries until soft, about 3 minutes.
5. Add gooseberries and brown sugar, cook until berries soften and syrup forms, 3–5 minutes.
6. Deglaze with white wine, add stock and red wine vinegar, simmer until sauce coats the back of a spoon, 6–8 minutes.
7. Whisk in butter and Dijon mustard, season to taste, carve duck and serve with the Stachelbeerensauce.