eCook Meal
THE FOODBARN’S DUCK BREAST
with an organic gooseberry gastrique
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.
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R214.58
for 4 servings · R53.64 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Duck Breasts needs 4Free Range Duck Breast Mini Fillets 200 g R44.99 · whole pack (size can't be divided)R44.99
-
Fresh Rosemary needs 8 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR1.85
-
Chicken Stock Sachets needs 2Free Range Chicken Stock Chunks Avg 800 g R27.99 · whole pack (size can't be divided)R27.99
-
Garlic Cloves needs 8Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
-
Baby Potatoes needs 1 kgBaby Potatoes 700 g 700 g at R24.99 · 1.43× packR35.70
-
Organic Gooseberries needs 300 gCape Gooseberries 200 g 200 g at R50.99 · 1.50× packR76.49
Not in the Woolies basket — source these elsewhere:
- Gastrique Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for THE FOODBARN’S DUCK BREAST?
The preparation time for THE FOODBARN’S DUCK BREAST with an organic gooseberry gastrique is between 15 and 25 minutes.
What is the total time required to make THE FOODBARN’S DUCK BREAST with an organic gooseberry gastrique?
The total time required to make THE FOODBARN’S DUCK BREAST with an organic gooseberry gastrique is between 35 and 55 minutes.
How many servings does THE FOODBARN’S DUCK BREAST provide?
4 servings
What are the main ingredients in THE FOODBARN’S DUCK BREAST?
Baby Potato, Chicken, Chicken Stock, Duck Breast, Garlic, Gastrique Liquid, Gooseberries, Green Leaves, Rosemary
What is the nutritional information of THE FOODBARN’S DUCK BREAST?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare THE FOODBARN’S DUCK BREAST?
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. 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. 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! 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. 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. 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.
What should be prepared from my kitchen to make THE FOODBARN’S DUCK BREAST?
Baby Potato, Chicken, Chicken Stock, Duck Breast, Garlic, Gastrique Liquid, Gooseberries, Green Leaves, Rosemary
How many calories does THE FOODBARN’S DUCK BREAST have?
calories
How much fat content does THE FOODBARN’S DUCK BREAST have?
grams