Imported from Instagram

Duck Breast and Peach Gastrique

Name: Duck Breast and Peach Gastrique
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 servings
Cuisine: French
Ingredients: 1 duck breast (approximately 250–300 g); salt (to taste, for the duck); 2 peaches (approximately 300–400 g); 2 tbsp sugar (approximately 24 g); 70 ml rice vinegar (approximately 60–80 ml; enough to deglaze the pan); 1 tsp Worcestershire sauce (approximately 5 ml); 1 tsp cornstarch (approximately 3 g); 1 tbsp water (approximately 15 ml, to mix with the cornstarch); salt (to taste, for the peach gastrique)

Recipe by Chefclement @chef.clems · Instagram

Imported by Ryan Gee on SeeMeCook

Seared duck breast served with a sweet-and-tangy peach gastrique. The sauce combines peaches, caramelized sugar, rice vinegar, and Worcestershire, then is thickened with a cornstarch slurry.

1 servings35 minFrench

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Ingredients

1 duck breast (approximately 250–300 g)
salt (to taste, for the duck)
2 peaches (approximately 300–400 g)
2 tbsp sugar (approximately 24 g)
70 ml rice vinegar (approximately 60–80 ml; enough to deglaze the pan)
1 tsp Worcestershire sauce (approximately 5 ml)
1 tsp cornstarch (approximately 3 g)
1 tbsp water (approximately 15 ml, to mix with the cornstarch)
salt (to taste, for the peach gastrique)

Steps

1
Season the duck breast with salt to taste.
2
Prepare the peach gastrique by cooking the sugar until caramelized.
3
Add the peaches and cook them in the caramel.
4
Deglaze the pan with enough rice vinegar, then add the Worcestershire sauce and salt to taste.
5
Mix the cornstarch with the water to make a slurry. Stir it into the gastrique to thicken the sauce.
6
Cook the duck breast until done, then serve it with the peach gastrique.

Notes

The supplied source lists the ingredients but does not provide cooking instructions, temperatures, or timings. Method details and time estimates are therefore not established by the source.