Name: Pan-Seared Duck Breast with Cherry Gastrique and Sunchoke Purée
Prep time: 90 min
Total time: 90 min
Yield: 1
Ingredients: 2 item duck breast; 300 g sunchoke; 150 g cherry; 30 ml red wine vinegar; 20 g honey; 30 g butter; 1 item shallot; 5 g thyme; 5 g salt; 2 g black pepper

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Pan-Seared Duck Breast with Cherry Gastrique and Sunchoke Purée

Pan-Seared Duck Breast with Cherry Gastrique and Sunchoke Purée

A sophisticated dish featuring tender duck breast with a sweet and tangy cherry sauce, complemented by a creamy sunchoke purée.

Ingredients:

2
item
duck breast
300
g
sunchoke
150
g
cherry
30
ml
red wine vinegar
20
g
honey
30
g
butter
1
item
shallot
5
g
thyme
5
g
salt
2
g
black pepper

Preparation Time: 90 minutes

Instructions:

Score the skin of the duck breasts and season with salt and pepper.
Heat a skillet over medium heat and place the duck breasts skin-side down. Cook until the skin is crispy, about 8-10 minutes.
Flip the duck breasts and cook for another 4-5 minutes for medium-rare. Remove from the pan and let rest.
In the same pan, add chopped shallot and sauté until translucent.
Add cherries, red wine vinegar, honey, and thyme. Simmer until the sauce thickens.
Peel and boil sunchokes until tender. Drain and mash with butter, salt, and pepper to make a purée.
Slice the duck breasts and serve with cherry gastrique and sunchoke purée.

Nutrition	Per Serving 600 g	Per 100g
Energy	752 kcal	125 kcal
Protein	45 g	7.5 g
Fibre	8 g	1.3 g
Salt	1 g	0.2 g
Sugar	20 g	3.3 g
Carbohydrates	60 g	10.0 g
Fat	40 g	6.7 g

2
item
duck breast
300
g
sunchoke
150
g
cherry
30
ml
red wine vinegar
20
g
honey
30
g
butter
1
item
shallot
5
g
thyme
5
g
salt
2
g
black pepper

Score the skin of the duck breasts and season with salt and pepper.

Heat a skillet over medium heat and place the duck breasts skin-side down. Cook until the skin is crispy, about 8-10 minutes.

Flip the duck breasts and cook for another 4-5 minutes for medium-rare. Remove from the pan and let rest.

In the same pan, add chopped shallot and sauté until translucent.

Add cherries, red wine vinegar, honey, and thyme. Simmer until the sauce thickens.

Peel and boil sunchokes until tender. Drain and mash with butter, salt, and pepper to make a purée.

Slice the duck breasts and serve with cherry gastrique and sunchoke purée.

Pan-Seared Duck Breast with Cherry Gastrique and Sunchoke Purée Pan-Seared Duck Breast with Cherry Gastrique and Sunchoke Purée

Ingredients:

Preparation Time: 90 minutes

Instructions:

Pan-Seared Duck Breast with Cherry Gastrique and Sunchoke Purée

Pan-Seared Duck Breast with Cherry Gastrique and Sunchoke Purée