Seared Duck Breast with Blackberry Gastrique

A luxurious dish featuring perfectly seared duck breast paired with a sweet and tangy blackberry gastrique. This haute cuisine recipe focuses on bold flavors and elegant plating, making it ideal for a special occasion.

Main Dish Haute cuisine
Medium 45 min 620 cal

1. Score the skin of the duck breast and season with salt and pepper. 2. Heat the olive oil in a skillet over medium heat and place the duck breast skin side down. Cook until the skin is crisp, about 6-8 minutes. 3. Flip the breast and cook for another 5 minutes for medium rare. Remove and let rest. 4. In a saucepan, combine blackberries, balsamic vinegar, red wine, honey, thyme, and cinnamon. Simmer until the mixture has reduced by half and is syrupy. 5. Strain the gastrique to remove the solids, then return to heat briefly. 6. Slice the rested duck breast. Arrange on a plate and drizzle with the blackberry gastrique.


1 duck breast Salt and freshly ground black pepper to taste 1 tsp olive oil 100g fresh blackberries 50ml balsamic vinegar 50ml red wine 1 tbsp honey 1 sprig of thyme 1/4 tsp ground cinnamon

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