FREE Standard shipping on all orders of $65 or more to locations in the contiguous 48 states.

news

Blueberry Gastrique

Team Fire Cider

Blueberry Gastrique, Fire Cider, Apple Cider Vinegar, Duck Breast, Recipes

Ryan serves his blueberry gastrique with duck breast, arugula, and pickled ramps. 

 

This blueberry gastrique recipe comes from Ryan Rector who knows fresh produce. He works at the famous Pike's Place Market in Seattle, WA.

 

In a nutshell, a basic gastrique is a reduction of vinegar and sugar or honey that can be infused with just about anything you’d like — from liquor and alliums (garlic, onions, shallots) to any fresh (or not-so-fresh) fruits you have on hand. It’s meant to bring out the assertive flavors and saltiness of meat, and look good while doing it.

 

BLUEBERRY GASTRIQUE

1/2 Cup Honey
1/2 Cup Fire Cider 
Sprig of Thyme
2 Cups Blueberries whole
2 Tablespoons Black Garlic Purée 

 

Add honey to pan over medium heat. Reduce slightly. Add Fire Cider, stir and reduce. Add blueberries, black garlic puree and sprig of thyme. Cook to desired thickness and strain.


Older Post Newer Post


Leave a Comment

Please note, comments must be approved before they are published

Sale

Unavailable

Sold Out