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April 16, 2026
Use the sauce's natural acidity and sweetness to create a sophisticated gastrique to cut through the richness of the seared duck breast. Sonoma Gourmet Sauces are perfect for this recipe.
Prep time: 15 minutes
Cook time: 20 minutes
- 2 Duck breasts (approx. 6–8 oz each)
- 1 cup Sonoma Vodka and Cream sauce*
- 2 tbsp Aged Balsamic vinegar
- 1 tbsp Honey
- 1 Shallot, minced
- 1 sprig Fresh rosemary
- Smoked Salt (for finishing)*
*Available from Well Seasoned
1. Prep the Duck: Score the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt.
2. Render the Fat: Place the duck skin-side down in a cold stainless steel skillet. Turn the heat to medium-low. Allow the fat to render out slowly for 10–12 minutes until the skin is thin, crispy, and deep mahogany brown.
3. The Sear: Flip the duck and sear the meat side for 2–3 minutes for medium-rare. Remove from the pan and let it rest for at least 8 minutes.
4. The Gastrique: Pour off all but 1 tablespoon of duck fat. Sauté the shallot and rosemary in the fat for 1 minute. Add the Sonoma sauce, balsamic vinegar, and honey.
5. Reduce: Simmer over medium heat for 5 minutes until the sauce thickens and coats the back of a spoon. Discard the rosemary sprig.
6. Plate: Slice the duck breast on a bias. Fan it over a bed of parsnip puree and spoon the cherry tomato gastrique across the center. Finish with a pinch of smoked salt.
