Magret Duck Breast, Fresh Berries and Orange Gastrique Sauce

Recipes Duck Berries Steve Black

Chef Steve Black creates an amazing way to prepare your ducks this year.


Serves 4


  • 2 Each boneless, Magret duck breast
  • 1 Tbsp. seasoning salt
  • 2 cups mixed berries
  • 2 Oranges, peeled, segments removed


  • 1 cup sugar
  • ½ cup rice wine vinegar
  • ½ cup sherry vinegar
  • 2 cups orange juice
  • 1 ½ cups brown demi glace (you can make this from a Knorr powder mix and follow their instructions so your basic Brown Sauce is ready to go)
  • Kosher salt and fresh ground black pepper



  1. This sauce takes a little bit of particular attention in the beginning for a perfect end result.
  2. Start off with a Non-Stick Sauté Pan and add in the Sugar on Medium-High heat. Use a wooden Spoon and watch the sugar after a few minutes until it melts clear. Gently mix the crystallized sugar into the clear /first melted sugar until all of it has melted and will then begin to brown.
  3. You want to continue to gently stir this “Caramelized” sugar and once it has turned a light brown and begins to smoke, add both Vinegars and Orange Juice which will first boil violently, because the sugar temp. is very high. After 15 seconds the entire pan will settle down. Simmer on Medium heat and leave the wooden spoon in the mix so the sugar that crystallized on the spoon will render off.
  4. Add the Brown Demi Glace Sauce and simmer until it reduces down to the consistency you like.
  5. The key to making this sauce turn out the best is to get the perfect balance of sweetness, saltiness, sour & just enough pepper for a perfect American style sweet & sour orange sauce which is all this is.
  6. So as the sauce simmers, check the flavor and add salt, sugar, juice or vinegar if one is needed to make it to your liking.


  1. Season both side of the Duck Breast & let sit 30 minutes at room temp.
  2. Pre-heat your oven to 350F.
  3. You will need a non stick Sauté Pan on Medium heat and add the Duck Breast, fat side down. This will begin to render the Duck Fat and begin to sear/cook the breast. Sear the skin side for 5 minutes and then flip over on the meat side. Reduce the heat a little to continue the cooking/searing process without over cooking this more delicate side.
  4. After 5 minutes, turn the breast back with the skin side down and then roast for 10 minutes in a 350 oven. I prefer my Duck Med-Rare and will pull it at 110, so cook it the way you prefer. Let the Duck sit for at least 15 minutes before plating.
  5. In the photo I started with a scoop of Mashed Yukon Gold Potatoes, Braised Red Cabbage, Brocollini, Carrots and sliced Duck Breast.
  6. Drizzle with sauce & garnish with fresh Berries, Orange Segments & Chives.
Chef Steve Black
Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banqu...