Name: Sautéed Duck Breasts with Orange-Cranberry Gastrique
Yield: Serves 4
Ingredients: 1 cup/115 grams fresh cranberries; 1 cup/240 milliliters fresh orange juice; 1 small bay leaf; Kosher salt; Freshly ground black pepper; ⅓ cup/65 grams sugar; 4 boneless skin-on duck breast halves or 2 magret breast halves; 1 to 2 tablespoons vegetable oil; 1 tablespoon sherry or red wine vinegar; 1 tablespoon butter

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ruhlman's Twenty

By Michael Ruhlman

Published 2011

About

Gastrique (gahs-TREEK) is a French term for a sugar and vinegar reduction that is added to sauces to make what is, in effect, a sweet and sour sauce. Sometimes the sugar is caramelized for different notes of sweetness. The complexity that comes from the intense sourness offset by a parallel sweetness goes especially well with rich poultry and game birds. A small amount of gastrique is added to a veal stock, for instance, to serve with sautéed squab/pigeon.

Here the sug

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