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Ingredients
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Duck Breast
Gastrique Sauce
Method
Preparing the Duck
- 1
Score the Duck Breasts
Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
- 2
Season the Duck
Season the duck breasts liberally with salt and black pepper on both sides.
- 3
Making the Gastrique Sauce
- 4
Prepare the Gastrique
In a saucepan over medium heat, combine the sugar and red wine vinegar. Stir until the sugar dissolves and the mixture starts to caramelize.
- 5
Add Chicken Stock
Once the mixture has reached a deep amber color, carefully add the chicken stock. Stir to combine and allow to simmer until slightly thickened.
- 6
Season the Sauce
Add fresh herbs, salt, and black pepper to taste. Strain the sauce if desired for a smoother texture.
Serving
- 7
Plate the Duck
Slice the duck breast and arrange it on a plate. Drizzle the gastrique sauce over the top.
- 8
Garnish and Serve
Garnish with additional fresh herbs if desired and serve immediately.
