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Pan-Seared Duck Breast with Blackberry Gastrique and Sunchoke Purée
Pan-Seared Duck Breast with Blackberry Gastrique and Sunchoke Purée

Pan-Seared Duck Breast with Blackberry Gastrique and Sunchoke Purée
A sophisticated dish featuring duck breast with a sweet and tangy blackberry sauce, complemented by a creamy sunchoke purée.
Pan-Seared Duck Breast with Blackberry Gastrique and Sunchoke Purée
Ingredients:
1
Servings
  • 2
    item
     duck breast
  • 150
    g
     blackberry
  • 300
    g
     sunchoke
  • 30
    g
     butter
  • 1
    item
     shallot
  • 30
    ml
     red wine vinegar
  • 15
    g
     honey
  • 5
    g
     thyme
  • 5
    g
     salt
  • 2
    g
     black pepper
Preparation Time: 90 minutes
Pan-Seared Duck Breast with Blackberry Gastrique and Sunchoke Purée
Instructions:
  1. Score the skin of the duck breasts and season with salt and pepper.
  2. Heat a skillet over medium-high heat and place the duck breasts skin-side down. Cook until the skin is crispy, about 6-8 minutes.
  3. Flip the duck breasts and cook for another 4-5 minutes for medium-rare. Remove from the pan and let rest.
  4. In the same pan, add chopped shallot and cook until translucent.
  5. Add blackberries, red wine vinegar, honey, and thyme. Simmer until the sauce thickens.
  6. Boil sunchokes in salted water until tender. Drain and mash with butter until smooth.
  7. Slice the duck breasts and serve with blackberry gastrique and sunchoke purée.
Nutrition Per Serving 600 g Per 100g
Energy 1100 kcal 183 kcal
Protein 60 g 10.0 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 20 g 3.3 g
Carbohydrates 80 g 13.3 g
Fat 70 g 11.7 g
  • 2
    item
     duck breast
  • 150
    g
     blackberry
  • 300
    g
     sunchoke
  • 30
    g
     butter
  • 1
    item
     shallot
  • 30
    ml
     red wine vinegar
  • 15
    g
     honey
  • 5
    g
     thyme
  • 5
    g
     salt
  • 2
    g
     black pepper
1
Servings
0

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

Heat a skillet over medium-high heat and place the duck breasts skin-side down. Cook until the skin is crispy, about 6-8 minutes.

Flip the duck breasts and cook for another 4-5 minutes for medium-rare. Remove from the pan and let rest.

In the same pan, add chopped shallot and cook until translucent.

Add blackberries, red wine vinegar, honey, and thyme. Simmer until the sauce thickens.

Boil sunchokes in salted water until tender. Drain and mash with butter until smooth.

Slice the duck breasts and serve with blackberry gastrique and sunchoke purée.

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