MEAT

Duck with Gooseberry Sauce

July 22, 2009

 

 

 

Duck with Gooseberry Sauce

Duck with Gooseberry Sauce

Serves 1

1 duck breast
100gr gooseberries
4 shallots
A knob of butter
2 medium sized floury potatoes
A glug of white wine
A pinch of ground cloves
Sugar, to taste
Half a bulb of garlic
1 sprig of rosemary
Chicken stock
Some greenery (in our case, Swiss chard but spinach or savoy cabbage also works)

Score the duck breast and salt heavily. Meanwhile, peel the potatoes and cut in half lengthways. Top and tail the gooseberries. Pat the duck breasts dry, and fry them on a low heat, skin side down to slowly render the fat out. This needs about 15 minutes, to really get the fat out and crisp up the skin. When this is done, turn the duck breast and fry on a medium heat for a minute or two to give it some colour. Remove and leave on a baking tray. Preheat the oven to 180 degrees celcius.

Next, fry the potatoes in the rendered duck fat until they are browned. Remove them and place in a frying pan with a lid, with the browned sides facing up. Smash the garlic cloves with the side of a knife, scatter them around the potatoes with the sprig of rosemary, chopped finely. Add the chicken stock until it comes partway up the side of the potatoes, but doesn’t cover the previously fried part. Put the lid on and simmer gently for about 15 – 20 mins, or until the potatoes are tender.

Meanwhile, heat the knob of butter in a pan and add the shallots, sliced. Fry until softened and then add the glug of wine. Simmer until reduced, then add the gooseberries and the cloves. Fry on a low heat until the gooseberries have collapsed, and mash them down with a fork. Add sugar to taste and leave to simmer gently.

Depending on how thick your duck breasts are, we put ours in the oven for 8 – 10 minutes. Remove and leave them to rest for 10 minutes, to coincide with the potatoes being finished. To serve, plate the potatoes on a warmed plate. Strain the stock into a saucepan and add the greens to be cooked in the garlicky rosemary stock until al dente, and then drain and use them as a bed to serve the duck breast, sliced on top. Spoon some of the stock onto the meat, and serve the gooseberry sauce on the side.

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13 Comments

  • Reply Niamh July 22, 2009 at 1:44 pm

    Oh yum! This erally sounds delicious. How did you guys not win? I heard very good things about your cherry samosas last night too :)

  • Reply Fearless Kitchen July 22, 2009 at 2:33 pm

    This looks really delicious. We’re just now able to get gooseberries here – I’d never seen them for sale anyplace until a couple of weeks ago, and I’ve become hopelessly addicted.

  • Reply nina July 22, 2009 at 3:40 pm

    A lovely meal indeed, my attention however was on that beautiful picture of the green leaves…awesome!!!

  • Reply Dan July 22, 2009 at 9:16 pm

    Very Nice, Duck looks like it’s cooked perfectly and that Rainbow Chard picture is excellent.

  • Reply Jenn AKA The Leftover Queen July 23, 2009 at 2:00 pm

    I love chard and potatoes together. This looks like a yummy dish!

  • Reply Ollie July 23, 2009 at 3:08 pm

    Ooh that chard looks beautiful! Nomnom indeed. I’m sure you guys are going to win.

  • Reply Oysterculture July 23, 2009 at 10:03 pm

    Wow, what a culinary adventure, love the use of duck fat on the potatoes, and really the whole meal sounds amazing! I’m voting!

  • Reply daryanto July 30, 2009 at 7:26 am

    yum yum veri nice

  • Reply helen July 30, 2009 at 7:29 am

    thankyou so much for another idea of what to do with gooseberries I aquired 20lbs from neighbours and friends and have been cooking up jams and chutneys .Still have some in the freeser tho

  • Reply Kevin July 31, 2009 at 2:34 am

    A savoury gooseberry sauce sounds good!

  • Reply Liz Thomas June 18, 2011 at 5:21 am

    Oh, those potatoes sound like they’re to die for!
    Definitely going to try this

    Thanks
    Liz

  • Reply Angela October 18, 2015 at 8:11 pm

    Excellent way to use the duck breasts we bought and some frozen gooseberries from the allotment. We had carrots and green beans to use up so steamed those instead of the chard

    • Helen
      Reply Helen October 19, 2015 at 1:09 pm

      Lovely! Really happy you enjoyed it.

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