In the Kitchen: Roast Duck Breast with Blueberry Gastrique

On Tuesday, Discover Newport brought us Chef Matthew Reilly from Malt on Broadway to show us how to make Roast Duck Breast with Blueberry Gastrique.


  • 1# 8 oz. Duck Breast
  • 4 oz. Fingerling Potatoes, blanched
  • 4 leaves Swiss Chard

For the sauce:

  • 1 pint Blueberries
  • 4 oz. White Balsamic Vinegar
  • 4 oz. Sugar

Ingredients - Roast Duck Breast with Blueberry Gastrique


  1. In a hot, oiled pan over medium heat, sear the duck skin side down.
  2. Add the fingerling potatoes and place in the oven at 350 degrees for 8-10 minutes.
  3. When finished, remove duck and add Swiss chard.
  4. Cook lightly and serve immediately.

For the sauce:

  1. Simmer vinegar and sugar together over medium heat until reduced by half.
  2. Turn off heat and add blueberries, letting the residual heat burst the berries.

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