Gastrique sauce is a versatile and flavorful sauce that can be used to enhance the taste of a variety of dishes. Made from a combination of sugar, vinegar, and shallots, gastrique sauce has a sweet and tangy flavor that adds depth and richness to both sweet and savory dishes. In this article, we'll provide three different recipes for gastrique sauce, each with its own unique flavor profile. Whether you're looking for a classic gastrique sauce, a balsamic gastrique, or a red wine gastrique, we've got you covered. With step-by-step instructions and helpful tips, you'll be able to create delicious gastrique sauces that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
MAKE YOUR OWN FRENCH GASTRIQUE
This recipe for gastrique makes a sweet-and-sour sauce that is popular in French cooking for pork or poultry. Learn the basics and how to add variety.
Provided by Kevin D. Weeks.
Categories Sauce
Time 30m
Yield 6
Number Of Ingredients 6
Steps:
- Serve with your choice of meat and enjoy!
Nutrition Facts : Calories 96 kcal, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 2 mg, Sugar 10 g, Fat 4 g, ServingSize 1 1/2 cups (6 servings), UnsaturatedFat 0 g
DUCK A L'ORANGE
Steps:
- For the gastrique sauce: Combine the orange juice, sugar, garlic, orange liqueur, ginger and 2 cups of the vinegar in a medium saucepan and bring to a boil over high heat. Cook until the mixture reduces by half, about 20 minutes. Remove 1 cup of the reduction and set aside for the candied kumquats.
- Strain the remainder of the reduction left in the saucepan and transfer to a large high-sided saute pan. Cook over high heat until reduced by half again, about 15 minutes. Make small slits in the habanero with a paring knife, add it to the reduction and let cook for 5 minutes more. Add the remaining 2 tablespoons vinegar and cook for 1 minute. Whisk in the butter and cook until it melts. Add the parsley, chives, peppercorns and thyme and season with salt and pepper.
- For the duck confit: Whisk together the cinnamon, chile powders, cumin, coriander, ginger, sugar, garlic powder, onion powder, salt, allspice, cloves, fennel seed, cayenne, chile de arbol and 2 tablespoons of the black pepper in a small bowl and set aside.
- Heat the oil in a large nonstick pan over medium heat, add the bacon and cook until lightly golden brown on both sides and the fat has rendered, about 10 minutes. Remove the bacon to a plate lined with paper towels.
- Preheat the oven to 350 degrees and place a baking rack on a rimmed baking sheet.
- Season the duck legs with salt, pepper and some of the spice rub. Store any remaining spice rub in an airtight container for a later use. Place the legs fat-side down in the baking drippings in the nonstick pan. Cook slowly over medium heat until the skin is very crisp, about 10 minutes. Turn them over and cook until the other side is crisp, 10 minutes more. Transfer the prepared baking sheet and keep warm in theoven until ready to serve.
- For the duck breasts: Season the duck breasts on both sides with salt and pepper and place skin-side down in a cast iron pan. Cook slowly over medium heat, draining the rendered fat from the pan a few times, until the skin is very crisp, about 25 minutes. Turn the breasts over and continue cooking to medium and an instant-read thermometer inserted into the center registers 140 degrees F. Remove to a cutting board and let rest for 10 minutes before slicing crosswise into 1/4-inch-thick slices.
- For the candied kumquats: Bring the reserved 1 cup gastrique to a boil in a small saucepan, reduce the heat to low, add the kumquarts and cook until soft and candied, about 20 minutes.
- For the cranberry relish: Combine the orange juice and honey in a small saute pan, bring to a boil and cook until reduced by a quarter, about 3 minutes. Add the cranberries and cook until they pop and the mixture thickens slightly, about 10 minutes more. Set aside until ready to serve.
- To serve: Spoon some of the gastrique onto 4 large dinner plates. Top with the duck confit and the sliced duck and spoon some of the cranberries and kumquarts on the sides. Garnish with thyme sprigs, if desired.
SCALLOPS WITH BLOOD ORANGE GASTRIQUE
Categories Low Cal High Fiber Dinner Orange Scallop Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- For blood orange gastrique:
- Place sugar in heavy medium saucepan. Heat over medium heat until sugar begins to melt. Stir until sugar dissolves, then cook without stirring until deep golden, about 5 minutes. Gradually add vinegar (mixture will harden). Stir until caramel melts, about 1 minute. Add orange juice; boil until mixture begins to thicken, about 5 minutes. Add broth; boil until gastrique coats spoon and is reduced to generous 1/2 cup, about 15 minutes. DO AHEAD: Can be made 3 days ahead. Cover; chill. Rewarm over medium heat.
- For scallops and brussels sprouts:
- Mix orange segments, parsley, mint, and tarragon in medium bowl. Drizzle with 1 tablespoon olive oil; toss to coat. Season salad with coarse salt and pepper.
- Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add brussels sprouts and toss until just tender, 3 to 4 minutes. Transfer brussels sprouts to bowl. 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 scallops and brussels sprouts on plates. Drizzle gastrique over scallops. Garnish with salad.
GASTRIQUE RECIPE - (3.8/5)
Provided by á-114543
Number Of Ingredients 4
Steps:
- Heat sugar and water mixture over medium high heat until sugar is dissolved and bubbly. Swirl gently as it begins to caramelize (lighter color lighter in flavor darker color deeper in flavor). Add in vinegar quickly and all at once. Continue to cook until sugar re-dissolves, and is a liquid state. Add flavoring; if adding a liquid reduce further.
Tips:
- Use a heavy-bottomed saucepan: This will help to distribute the heat evenly and prevent the sauce from scorching.
- Use fresh ingredients: The fresher the ingredients, the better the sauce will taste. This is especially important for the fruit or vinegar.
- Don't overcook the sauce: Gastrique sauce should be cooked until it has thickened and reduced by about half, but it should not be overcooked or it will become too thick and syrupy.
- Taste the sauce as you cook it: Adjust the sweetness and acidity of the sauce to your liking by adding more sugar or vinegar as needed.
- Let the sauce cool completely before using: This will allow the flavors to meld and develop. Gastrique sauce can be stored in the refrigerator for up to 2 weeks.
Conclusion:
Gastrique sauce is a versatile and flavorful sauce that can be used to add a touch of sweetness and acidity to a variety of dishes. It is easy to make and can be made with a variety of fruits and vinegars. With a little practice, you can create a delicious gastrique sauce that will impress your friends and family.
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