serves
2
prep
10 minutes
cook
25 minutes
difficulty
Mid
For the sauce gastrique
1 tbsp water¼ cup sugar¼ cup red wine vinegar1 cup red wine½ cup chicken stock1 tsp powdered gelatine3 thyme sprigs50 g blackberriesSalt and black pepper
Resting time: 5 minutes
InstructionsPreheat 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.
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.
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.
Slice the duck, then divide it between plates. Serve with the blackberry sauce gastrique, roasted pearl onions and apple.Photography by Jiwon Kim.Want more from The Cook Up? Stream all the seasons here and for free at 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.