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.
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.