GASTRIQUE RECIPES RECIPES
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PERFECTLY COOKED DUCK BREASTS WITH BANYLUS GASTRIQUE AND ...
I've never cooked better duck than these pan-seared duck breasts at home, with skin beautifully crisp, flesh medium rare, the sauce restaurant caliber.
Provided by Alexandra's Kitchen
Categories Date Night Low-Carb Sauces and Dressing Easy Nut-Free Dairy-Free Shellfish-Free Gluten-Free Egg-Free Soy-Free Christmas Valentine's Day Fall Spring Easter Oven Fish-Free Stove Peanut-Free Tree Nut-Free Grain-Free Tomato-Free
Total Time 2400S
Yield 4
Number Of Ingredients 10
Steps:
- In a small saucepan over medium-high heat, cook the Granulated Sugar (1/2 cup) and Water (2 tablespoon) swirling gently until the sugar dissolves and the mixture turns a pale golden color, 8 to 10 minutes. Lift the pan from the heat and pour in the Banyuls Vinegar (1/2 cup). Return the pan to the heat and cook until the caramel is melted and smooth, 2 to 3 minutes.
- Add the Banyuls Fortified Wine (1/4 cup) and Star Anise (1 piece) if using. Simmer until the liquid reduces to thin syrup, about 10 minutes. Keep the gastrique warm over very low heat until ready to use.
- Preheat the oven to 450 degrees F (230 degrees C).
- Blot the Skin-on Duck Breast (4) dry. Use a sharp knife to score the fat of each in a diamond pattern, taking care not to cut into the meat. Season both sides of each breast generously with Kosher Salt and Freshly Ground Black Pepper (1 dash) then place them skin side down in a large, cold skillet.
- Place the skillet over low heat and cook for 3 minutes. Increase the heat to medium, and continue cooking until the duck begins to sizzle. Continue cooking undisturbed until the skin is browned, crisp, and has rendered most of its fat, 6 to 8 minutes.
- Spoon off and reserve the fat from the skillet. Flip over the breasts and transfer the skillet to the oven. If you place pan in oven, roast for 2 to 4 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 125-135 degrees F (51-57 degrees C). Transfer breasts to a plate to rest.
- Add the Red Seedless Grapes (1 1/2 cup) to the skillet and toss with the Fresh Thyme (1 teaspoon) and a pinch of salt and pepper. Roast in the oven until the grapes are hot and wrinkled in spots, 8 to 10 minutes.
- Transfer breasts to plate, spoon grapes over top. Spoon sauce over top. Top with a small handful of Mâche (1 cup) if using, and serve immediately.
Nutrition Facts : Calories 87 calories, CarbohydrateContent 9.0 g, SugarContent 8.7 g, SodiumContent 120.1 mg, ProteinContent 6.4 g, FatContent 1.4 g, SaturatedFatContent 0.4 g, CholesterolContent 24.1 mg, FiberContent 0.1 g, TransFatContent 0 g, UnsaturatedFatContent 0.6 g
10 BEST GASTRIQUE RECIPES | YUMMLY
Jan 05, 2022 · sugar, water, red wine vinegar, berries, salt. Tomato Gastrique One Tomato Two Tomato. cider vinegar, salt, honey, fresh herbs, canned tomatoes. Seared Scallops with Raspberry Gastrique The Speckled Palate. black pepper, granulated sugar, kosher salt, kosher salt, unsalted butter and 4 more.
From yummly.com
From yummly.com
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GASTRIQUE - DAVID LEBOVITZ
From davidlebovitz.com
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SWEET AND SOUR FRENCH GASTRIQUE RECIPE - THE SPRUCE EATS
Jul 10, 2009 · Ingredients 2 tablespoons unsalted butter 1 medium shallot, minced 2 cups fruit, such as whole berries or larger fruit peeled and cut into 1/2-inch pieces 3 tablespoons granulated sugar 3 tablespoons wine, or cognac 3 tablespoons vinegar
From thespruceeats.com
From thespruceeats.com
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BEST GASTRIQUE RECIPES AND GASTRIQUE COOKING IDEAS
Sep 06, 2011 · This recipe walks you through the simple process so that the tenderloin cooks faster and more evenly. A cherry balsamic gastrique or creamy baby bella sauce on top transforms it from a weeknight supper to a holiday-worthy centerpiece.
From thedailymeal.com
From thedailymeal.com
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HOW TO MAKE A GASTRIQUE - SERIOUS EATS
Sep 03, 2010 · You caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup. Let it be said that some gastriques might not be the kind of sauce you want to lick straight off the spoon. (Well, maybe once or twice.)
From seriouseats.com
From seriouseats.com
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GASTRIQUE RECIPE - (3.8/5)
From keyingredient.com
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BEST GASTRIQUE RECIPES AND GASTRIQUE COOKING IDEAS
Sep 06, 2011 · Gastrique Shopping Tips. A great sauce is all about flavor. Be sure to get fresh and bold flavors to add to your sauces based on what looks good at the store. Gastrique Cooking Tips. When reducing a sauce to concentrate the flavors be sure to keep an eye out and not let it burn. For extra shine in your sauce, add a pat of butter at the end.
From thedailymeal.com
From thedailymeal.com
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THE NIBBLE: GASTRIQUE RECIPE
Gastrique Recipe Variations . Use this basic gastrique recipe to create a special sauce, using seasonings that go with the fruit and the protein. For example: An apple gastrique made with apple cider vinegar and Calvados (apple brandy) is a winner with fatty foods such as duck and foie gras. Season with 1/2 teaspoon cinnamon, 1/2 teaspoon ...
From thenibble.com
From thenibble.com
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ORANGE GASTRIQUE SAUCE - RECIPES - CULINARY ARTS - IUP
Method: Add the honey and vinegar to a saucepan; simmer until it reduces down to a cup. Add the Grand Marnier, orange juice and lemon juice and reduce it down again to a cup. Whisk in the whole soft butter and stir in the orange sections gently. Pour the glaze over cooked shrimp or a salmon fillet and pineapple.
From iup.edu
From iup.edu
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CHERRY GASTRIQUE SAUCE RECIPES
Use this basic gastrique recipe to create a special sauce, using seasonings that go with the fruit and the protein. For example: An apple gastrique made with apple cider vinegar and Calvados (apple brandy) is a winner with fatty foods such as duck and foie gras. Season with 1/2 teaspoon cinnamon, 1/2 teaspoon allspice and a pinch of cayenne pepper.
From tfrecipes.com
From tfrecipes.com
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CITRUS GASTRIQUE | EMERILS.COM
In a heavy-bottomed saucepan heat sugar and water, stirring until dissolved. Bring to a boil without stirring and simmer until sugar caramelizes -- it will be thick and amber-colored. Remove pan from heat and CAREFULLY add citrus juices -- it will bubble furiously. Return to heat and continue simmering until thick, syrupy and concentrated.
From emerils.com
From emerils.com
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CRISPY DUCK WITH BLACKBERRY GASTRIQUE, ROASTED PEARL ...
Jan 06, 2020 · Adjust oven rack to middle position and preheat oven to 350°F. Toss onions and olive oil in medium bowl to coat. Season generously with salt and pepper. Transfer onions to rimmed baking sheet and roast until a knife tips slips easily in and out of the onion, about 35 minutes. Meanwhile, combine sugar and water in small heavy-bottomed saucepan.
From seriouseats.com
From seriouseats.com
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SEARED HALIBUT WITH LEMON GASTRIQUE RECIPE - POOK'S PANTRY ...
Sep 09, 2018 · In a medium pan, heat 1 tbsp olive oil over medium heat. Season fish with salt and pepper. Place fish gently in pan and cook for 4 minutes without disturbing. Flip fish and cook for an additional 3 – 4 minutes. Remove from heat and let rest for 1 – 2 minutes. Drizzle gastrique on plate, or over fish, and serve.
From pookspantry.com
From pookspantry.com
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GASTRIQUE - COOKSINFO - COOKSINFO FOOD ENCYCLOPAEDIA
Jan 16, 2011 · Gastrique. A Gastrique is a subtle, syrupy, French sweet and sour sauce. It can be used on its own as a drizzle, particularly with meats such as pork, game, or strongly-flavoured fowl, or added to sauces, as it is in classic versions of Duck à l’orange. A simple version is made by melting white sugar until it has carmelized to brown.
From cooksinfo.com
From cooksinfo.com
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49 ) ))) GASTRIQUE ))) ) IDEAS | FOOD, RECIPES, GASTRIQUE ...
Jun 29, 2015 - Explore Leah Alexandra's board ") ))) gasTRiquE ))) ) ", followed by 748 people on Pinterest. See more ideas about food, recipes, gastrique recipe.
From pinterest.com
From pinterest.com
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10 BEST GASTRIQUE RECIPES | YUMMLY
Gastrique Recipes 59 Recipes. Last updated Jan 05, 2022. This search takes into account your taste preferences. 59 suggested recipes. Gastrique Sauce Dans la lune. balsamic vinegar, sugar, red wine vinegar, water. WTFork is Gastrique and Grapefruit Saffron Gastrique The Forking Truth.
From yummly.co.uk
From yummly.co.uk
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SCALLOPS WITH BLOOD ORANGE GASTRIQUE RECIPE | EPICURIOUS
Jan 24, 2011 · Add 2 tablespoons olive oil to same skillet. Sprinkle scallops with salt and pepper. Add scallops to skillet and cook until browned and just opaque in center, 1 to 2 minutes per side. Arrange ...
From epicurious.com
From epicurious.com
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CITRUS GASTRIQUE RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Citrus Gastrique | Emerils.com top www.emerils.com. Recipe Citrus Gastrique Ingredients 1 cup sugar 2 Tbsp water Juice of 6 oranges Juice of 3 lemons Juice of 3 grapefruits Directions In a heavy-bottomed saucepan heat sugar and water, stirring until dissolved.
From therecipes.info
From therecipes.info
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CRANBERRY GASTRIQUE | OREGONIAN RECIPES
Nov 16, 2016 · Combine all ingredients in a large saucepan and place on medium-high heat, stirring until the sugar is dissolved. Once the liquid comes to a boil, turn the heat to medium-low and simmer for 20 minutes. Remove from heat and strain. Discard the solids and cool gastrique to room temperature. Place in a sealed container in the fridge for up to two ...
From recipes.oregonlive.com
From recipes.oregonlive.com
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