Duck Breast With Gooseberry Sauce

Duck Breast With Gooseberry Sauce


  • 2 duck breasts
  • Gooseberries 100 g
  • Butter 50 g
  • Red wine 100 ml
  • Honey 2 tablespoons
  • Chicken stock 50 ml
  • Sugar 50 g
  • Szechuan peppers 30 g
  • Lemon zest
  • Salt
  • Pepper

Cooking Instructions

  1. Score the skin of the duck breast.
  2. Take Szechuan peppers; lightly roast them in a dry pan. Season the peppers and grind.
  3. Rub grinded peppers into the duck breast.
  4. Put the duck into a dry pan on a low heat, slowly cook for 6 min. Then place it into the oven for 10 min.
  5. For the gooseberry sauce, place some sugar into a hot pan. Add some water and lemon zest. Boil.
  6. Add gooseberries. Bring to boil, then, set aside.
  7. Pour some red wine into a saucepan, season with salt and pepper. Reduce to syrup. Add 50 ml of chicken stock. Reduce. Add gooseberries. Add 2 teaspoons of honey and 50 g of butter. Cook some 2 min and take off the heat.
  8. Slice the duck breast not very thin and glaze with the gooseberry sauce. Cook this recipe with a photo!

See: Other Duck Recipes by Gordon Ramsay

See: Other Sauce Recipes by Gordon Ramsay

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