Duck with red wine, apple and blackberries

Duck breasts are a naturally rich and fatty protein, making them an excellent match for sweet and sour sauces, like this red wine, apple and blackberry gastrique. A sauce gastrique is a classic French sauce that starts with a base of caramelised sugar which is deglazed with vinegar or wine, forming an ideal sweet and sour balance to pair with duck.

• serves

  2

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Mid

Stream free On Demand

Surprisingly Simple

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 10 g butter
• 6 pearl onions, peeled
• 1 red apple, cored, cut into wedges
• 2 duck breasts

For the sauce gastrique

• 1 tbsp water
• ¼ cup sugar
• ¼ cup red wine vinegar
• 1 cup red wine
• ½ cup chicken stock
• 1 tsp powdered gelatine
• 3 thyme sprigs
• 50 g blackberries
• Salt and black pepper

Resting time: 5 minutes

Instructions

1. Preheat the oven to 220˚C (fan-forced). Melt the butter in a small frying pan over medium heat. Fry the pearl onions, turning occasionally, until golden. Stir through the apples, then bake for 20 minutes, until softened.
   
2. Meanwhile, place the duck breasts skin-side down in a cold, dry frying pan and place a cooking weight on top. Place the pan on medium-low heat and cook for 15 minutes, until the duck is rare to medium-rare and the skin has rendered most of the fat. Pour off the excess fat from the pan, then increase heat to high and sear the duck breast on all sides, until golden. Transfer to a plate and allow to rest for 5 minutes.
   
3. To make the sauce gastrique, heat the water and sugar in a small saucepan, until it caramelises to a light golden brown. Gently add the vinegar and mix well to combine, followed by the wine, stock, gelatine and thyme. Simmer for 10-15 minutes, until the sauce reaches the consistency of maple syrup. Add the blackberries and cook for a further 1-2 minutes, until the berries have softened. Season to taste with salt and pepper.
   
4. Slice the duck, then divide it between plates. Serve with the blackberry sauce gastrique, roasted pearl onions and apple.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Surprisingly Simple

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G