Sautéed Duck Breasts with Orange-Cranberry Gastrique

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

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

Ingredients

Method