Duck Breast With Gooseberry Sauce

Ingredients:

• 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