Gooseberries and duck: a match made in taste bud heaven. Exquisitely crispy free-range duck breast paired with roast new potatoes and tangy, sweet gooseberry sauce. This classy dish always impresses.
THE FOODBARN’S DUCK BREAST
THE FOODBARN’S DUCK BREAST
with an organic gooseberry gastrique
Hands on Time: 15 - 25 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Baby Potatoes
- Chicken
- Chicken Stock Sachet
- Chicken Stock Sachets
- Duck Breast
- Duck Breasts
- Fresh Rosemary
- Garlic Cloves
- Gastrique Liquid
- Green Leaves
- Organic Gooseberries
From your kitchen:
- Salt & Pepper
- Butter
- Paper Towel
- Water
- Oil (cooking, olive or coconut)
ROAST TATERS
Preheat the oven to 200°C. Spread out the halved baby potatoes, rosemary sprigs, and whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, shifting halfway.
SCORE THE SKIN
Pat the duck breast dry with some paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Season and set aside until frying.
GOOSEBERRY GASTRIQUE
Set aside about 3 rinsed gooseberries for the salad. Place a pan over a medium heat with a small drizzle of oil and a knob of butter. When the butter begins to foam, fry the remaining gooseberries for 2-3 minutes until softened, shifting occasionally. Reduce to a low heat and stir in the Gastrique Liquid. Allow the sauce to thicken for 2-4 minutes until reduced by half. Squeeze in half of the chicken stock sachet, stir through for a minute, and add black pepper to taste. Remove from the pan on completion. Cover to keep warm and set aside for serving.
PAN FRIED DUCK
Wipe down the pan and return it to a medium heat. When hot, place the duck breast in the pan skin-side down without oil (the duck breast will render its own fat). Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, flip, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
FRESH ELEMENTS
Halve the fresh gooseberries. Toss the rinsed green leaves with the fresh gooseberry halves and a drizzle of olive oil. Season to taste.
YOUR FOODBARN DINNER IS SERVED
Plate up some golden roast potatoes and garlic nuggets. Top with the sliced duck breast and spread over some gooseberry gastrique. Serve with the fresh gooseberry salad on the side. Bon Appétit, Chef!
Baby Potatoes - 250g
Fresh Rosemary - 2g
Garlic Cloves - 2
Duck Breast - 1
Organic Gooseberries - 75g
Gastrique Liquid - 85ml
Chicken Stock Sachet - 1
Green Leaves - 20g
ROAST TATERS
Preheat the oven to 200°C. Spread out the halved baby potatoes, rosemary sprigs, and whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, shifting halfway.
SCORE THE SKIN
Pat the duck breasts dry with some paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Season and set aside until frying.
GOOSEBERRY GASTRIQUE
Set aside about 6 rinsed gooseberries for the salad. Place a pan over a medium heat with a small drizzle of oil and a knob of butter. When the butter begins to foam, fry the remaining gooseberries for 2-3 minutes until softened, shifting occasionally. Reduce to a low heat and stir in the Gastrique Liquid. Allow the sauce to thicken for 3-5 minutes until reduced by half. Squeeze in the chicken stock sachet, stir through for a minute, and add black pepper to taste. Remove from the pan on completion. Cover to keep warm and set aside for serving.
PAN FRIED DUCK
Wipe down the pan and return it to a medium heat. When hot, place the duck breasts in the pan skin-side down without oil (the duck breasts will render their own fat). Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, flip, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
FRESH ELEMENTS
Halve the fresh gooseberries. Toss the rinsed green leaves with the fresh gooseberry halves and a drizzle of olive oil. Season to taste.
YOUR FOODBARN DINNER IS SERVED
Plate up some golden roast potatoes and garlic nuggets. Top with the sliced duck breast and spread over some gooseberry gastrique. Serve with the fresh gooseberry salad on the side. Bon Appétit, Chef!
Baby Potatoes - 500g
Fresh Rosemary - 4g
Garlic Cloves - 4
Duck Breasts - 2
Organic Gooseberries - 150g
Gastrique Liquid - 165ml
Chicken Stock Sachet - 1
Green Leaves - 40g
ROAST TATERS
Preheat the oven to 200°C. Spread out the halved baby potatoes, rosemary sprigs, and whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and golden, shifting halfway.
SCORE THE SKIN
Pat the duck breasts dry with some paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Season and set aside until frying.
GOOSEBERRY GASTRIQUE
Set aside about 6 rinsed gooseberries for the salad. Place a pan over a medium heat with a small drizzle of oil and a knob of butter. When the butter begins to foam, fry the remaining gooseberries for 2-3 minutes until softened, shifting occasionally. Reduce to a low heat and stir in the Gastrique Liquid. Allow the sauce to thicken for 3-5 minutes until reduced by half. Squeeze in the chicken stock sachet, stir through for a minute, and add black pepper to taste. Remove from the pan on completion. Cover to keep warm and set aside for serving.
PAN FRIED DUCK
Wipe down the pan and return it to a medium heat. When hot, place the duck breasts in the pan skin-side down without oil (the duck breasts will render their own fat). Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, flip, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
FRESH ELEMENTS
Halve the fresh gooseberries. Toss the rinsed green leaves with the fresh gooseberry halves and a drizzle of olive oil. Season to taste.
YOUR FOODBARN DINNER IS SERVED
Plate up some golden roast potatoes and garlic nuggets. Top with the sliced duck breast and spread over some gooseberry gastrique. Serve with the fresh gooseberry salad on the side. Bon Appétit, Chef!
Baby Potatoes - 500g
Fresh Rosemary - 4g
Garlic Cloves - 4
Duck Breasts - 2
Organic Gooseberries - 150g
Gastrique Liquid - 165ml
Chicken Stock Sachet - 1
Green Leaves - 40g
ROAST TATERS
Preheat the oven to 200°C. Spread out the halved baby potatoes, rosemary sprigs, and whole, unpeeled garlic cloves on a roasting tray. Coat in oil and season. Roast in the hot oven for 35-40 minutes until cooked through and golden, shifting halfway.
SCORE THE SKIN
Pat the duck breasts dry with some paper towel. Using a sharp knife, score the fat by cutting slits through the surface of its skin in a broad cross-hatch pattern, without going too deep and piercing the flesh. Season and set aside until frying.
GOOSEBERRY GASTRIQUE
Set aside about 12 rinsed gooseberries for the salad. Place a pan over a medium heat with a small drizzle of oil and a knob of butter. When the butter begins to foam, fry the remaining gooseberries for 2-4 minutes until softened, shifting occasionally. Reduce to a low heat and stir in the Gastrique Liquid. Allow the sauce to thicken for 5-8 minutes until reduced by half. Squeeze in the chicken stock sachets, stir through for a minute, and add black pepper to taste. Remove from the pan on completion. Cover to keep warm and set aside for serving.
PAN FRIED DUCK
Wipe down the pan and return it to a medium heat. When hot, place the duck breasts in the pan skin-side down without oil (the duck breasts will render their own fat). Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, flip, and cook for 2-4 minutes on the other side. (This time frame will yield a medium-rare result.) Remove from the pan on completion and allow to rest for 3 minutes before slicing.
FRESH ELEMENTS
Halve the fresh gooseberries. Toss the rinsed green leaves with the fresh gooseberry halves and a drizzle of olive oil. Season to taste.
YOUR FOODBARN DINNER IS SERVED
Plate up some golden roast potatoes and garlic nuggets. Top with the sliced duck breast and spread over some gooseberry gastrique. Serve with the fresh gooseberry salad on the side. Bon Appétit, Chef!
Baby Potatoes - 1000g
Fresh Rosemary - 8g
Garlic Cloves - 8
Duck Breasts - 4
Organic Gooseberries - 300g
Gastrique Liquid - 325ml
Chicken Stock Sachets - 2
Green Leaves - 80g
Woolies Products in this dish
