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Duck Breast with Sorghum Thyme Gastrique, and Roasted Carrots

We challenge you to try saying the name of this dish in a nonchalant way- it’s impossible. “Oh, this old recipe? This is just Roasted Duck with Sorghum Thyme Gastrique and Roasted Rainbow Carrots...” See? Utterly Impossible. But don’t let the name intimidate, this dish is simple to make, even for the novice chef! This juicy roasted duck will be a hit with meat lovers, and while the Gastrique sounds like one of those fancy “foodie” items with more looks than taste, we promise it imparts a rich, delicious flavor. The duck is from White Oak Pastures in Bluffton, GA, and the sorghum is from Muddy Hill in Tennessee. This local-yet-luxe dish is sure to impress.

Cook Time: 40 Min

About the Dish

  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Thyme


  • Sorghum Syrup

    Sorghum Syrup

  • Balsamic Vinegar

    Balsamic Vinegar

  • Chicken Glace

    Chicken Glace

  • Duck Breast

    Duck Breast

  • PeachDish Salt

    PeachDish Salt