Entree: Sweden – Ankbröst med krusbärssås (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 17 min

Cook 20 min

Additional 8 min

Total 47 min

Ingredients

4 bone-in, skin-on duck breasts (1,120 g gross total); estimated 650 g cooked edible meat and skin after bone and cooking losses
Fresh gooseberries, 300 g (estimated edible portion: 300 g)
Heavy cream, 120 ml (approximately 120 g)
Chicken stock, 120 ml (approximately 120 g)
Granulated sugar, 15 g
White wine vinegar, 15 ml (approximately 15 g)
Ground allspice, 1 g
Shallot, minced, approximately 25 g
Unsalted butter, 15 ml (approximately 14 g)
Salt, approximately 3 g, and freshly ground black pepper, approximately 1 g, to taste

Instructions

1. 1. Score the skin of the duck breasts without cutting into the meat. Salt them and let stand at room temperature for 15 minutes.
2. 2. Place the duck breasts skin-side down in a cold skillet over medium heat. Cook for 8–10 minutes, until the fat renders and the skin is crisp. Turn and sear for 2 minutes, then roast at 200°C until the center reaches 55–57°C. Rest for 8 minutes.
3. 3. Remove excess rendered fat from the skillet, leaving enough to cook the shallot. Sauté the shallot for about 2 minutes, until translucent.
4. 4. Add the gooseberries, sugar, and white wine vinegar. Cook for 4–5 minutes, until the berries begin to break down.
5. 5. Stir in the chicken stock and simmer for 4 minutes. Add the cream and ground allspice, then reduce for 3–4 minutes until slightly thickened.
6. 6. Whisk in the butter and season with salt and black pepper to taste. Slice the duck and serve with the gooseberry sauce.