Moulard Duck Breast with a Cranberry Gastrique, Pommes de Terre Sarladaises and Roasted Brussels Sprouts

Tues., Nov. 28th: Moulard Duck Breast with a Cranberry Gastrique, Pommes de Terre Sarladaises and Roasted Brussels Sprouts ($16 Per Person / Time to Cook: 30 min. / Cook By Day: Friday)

Moulard Duck breast is prized for its intense flavor. We recommend cooking to medium rare, which will give the duck a “steak-like” quality in terms of texture and flavor. We are sourcing our cage-free Moulard Duck breast the La Bella Farms in Sullivan County, N.Y.

A gastrique is a sweet & sour sauce that typically accompany stronger flavored poultry and meat, such as duck or venison. While nearly any fruit will work, we are opting for fresh cranberries, which are simmered with equal parts Banyuls Vinegar and Honey to create the perfect balance to accompany the duck breast. Pommes de Terre Sarladaises are potatoes pan fried with garlic and duck fat. The sprouts are simply roasted. Easy and delicious!