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KATZ Pan Seared Duck Breast With Branches Plum Preserves Gastrique

KATZ Pan Seared Duck Breast With Branches Plum Preserves Gastrique

Gastrique is a French sauce or glaze produced by a reduction of vinegar or wine, sugar, and usually a fruit. They can be a great accompaniment to rich cuts of meat and poultry such as duck breast.

Our plum gastrique combines the sweetness of our Branches Plum Preserves with the balanced acidity of KATZ Late Harvest Zinfandel Agrodolce Vinegar to create a savory sauce, a perfect compliment to the rich flavor of the duck breast. This makes an elegant fall or winter dinner served on a bed of warmed greens. (This delicious gastrique filled with the texture and flavor of Casselman plums can also be used to glaze roast quail or poured over grilled pork loin. Enjoy!)

Serves 4 to 6

  • 4 duck breast halves

  • 2 tablespoon of minced shallot
  • 2 to 3 sprigs of fresh thyme
  • 2 tablespoon of KATZ Rock Hill Ranch Organic California Extra Virgin Olive Oil
  • ˝ cup of KATZ Late Harvest Zinfandel Agrodolce Vinegar
  • ľ cup of chicken stock
  • ľ cup of KATZ Branches Plum Preserves
  • Sea salt and fresh ground black pepper to taste

  • Pre-heat oven to 400 degrees
  • To Prepare the Duck:
    Score the skin side of the duck breasts by slicing across three quarters of the way through the skin in a crosshatch pattern - 5 scores in one direction and 5 scores across the first set in the other direction. The scoring allows the fat to be rendered out of the skin.

    Season the duck breast with salt and pepper; heat a skillet over medium high heat with 1 tablespoon of the Rock Hill Ranch olive oil to coat the bottom of the pan. When hot, add the duck breasts, skin side down, and cook for 5 minutes, or until skin is brown and crispy. Flip and cook for 2 more minutes.

    Drain the fat and place the pan with the breasts in the oven for 4 minutes (for medium rare). Remove from the oven and allow the breasts to rest, covered loosely with a sheet of tin foil.

    To Prepare the Gastrique:
    Sweat the minced shallots in the remaining olive oil over medium heat in a saucepan. Season the shallots with salt and 3 to 4 grinds of black pepper.

    When the shallots are translucent add the sprigs of thyme and cook for thirty seconds. Add the Late Harvest Zinfandel Agrodolce Vinegar and cook the mixture until the vinegar has reduced by half.

    Stir in the chicken stock and continue to cook the sauce for ten minutes, reducing again by about half. While the sauce is simmering add the Branches Plum Preserves and stir until the mixture is combined and the glaze has thickened – you want the preserves to hold their texture. Discard the thyme and season.

    Thinly slice the duck breast crosswise, on an angle, set it on bed of warmed greens and spoon over the plum gastrique.

    The gastrique can be covered and kept in the refrigerator for later use, and then heated again before serving.