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Grilled Duck Breast with Gooseberry and Blackcurrant Sauce
Grilled Duck Breast with Gooseberry and Blackcurrant Sauce

Grilled Duck Breast with Gooseberry and Blackcurrant Sauce
A sophisticated dish featuring succulent duck breast paired with a tangy gooseberry and blackcurrant sauce, complemented by a fresh cucumber and pea salad.
Grilled Duck Breast with Gooseberry and Blackcurrant Sauce
Ingredients:
1
Servings
  • 1
    item
     duck breast
  • 350
    g
     gooseberries
  • 150
    g
     blackcurrants
  • 1
    item
     cucumber
  • 25
    g
     peas
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     honey
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Duck Breast with Gooseberry and Blackcurrant Sauce
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Score the skin of the duck breast and season with salt and pepper.
  3. Grill the duck breast skin-side down for about 6-8 minutes until crispy, then flip and cook for another 4-5 minutes.
  4. In a saucepan, combine gooseberries, blackcurrants, honey, and balsamic vinegar. Simmer until the fruits break down and the sauce thickens.
  5. Slice the cucumber thinly and mix with peas. Drizzle with olive oil and season with salt and pepper.
  6. Serve the grilled duck breast with the gooseberry and blackcurrant sauce on top, accompanied by the cucumber and pea salad.
Nutrition Per Serving 709 g Per 100g
Energy 838 kcal 118 kcal
Protein 40 g 5.6 g
Fibre 12 g 1.7 g
Salt 2 g 0.3 g
Sugar 50 g 7.1 g
Carbohydrates 80 g 11.3 g
Fat 40 g 5.6 g
  • 1
    item
     duck breast
  • 350
    g
     gooseberries
  • 150
    g
     blackcurrants
  • 1
    item
     cucumber
  • 25
    g
     peas
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     honey
  • 1
    tbsp
     balsamic vinegar
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Score the skin of the duck breast and season with salt and pepper.

Grill the duck breast skin-side down for about 6-8 minutes until crispy, then flip and cook for another 4-5 minutes.

In a saucepan, combine gooseberries, blackcurrants, honey, and balsamic vinegar. Simmer until the fruits break down and the sauce thickens.

Slice the cucumber thinly and mix with peas. Drizzle with olive oil and season with salt and pepper.

Serve the grilled duck breast with the gooseberry and blackcurrant sauce on top, accompanied by the cucumber and pea salad.

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