Duck, Duck, Goose.... Recipe

Name: Duck, Duck, Goose....
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups buttermilk; 1 cup heavy cream; 1 teaspoon Tahitian or other high quality vanilla; 1/4 teaspoon Saigon cinnamon; 1/8 teaspoon fresh grated nutmeg; 4 duck egg yolks, room temperature (or 5-6 regular egg yolks); 3/4 cup organic cane sugar or light muscovado sugar, if you have it; 2 cups cooked, very lightly sweetened, then chilled gooseberries; 1 tablespoon proseco (or vino verde); 1/2 teaspoon lemon zest; mint or other herbal leaves for garnish

Servings: persons

2 cups buttermilk
1 cup heavy cream
1 teaspoon Tahitian or other high quality vanilla
1/4 teaspoon Saigon cinnamon
1/8 teaspoon fresh grated nutmeg
4 duck egg yolks, room temperature (or 5-6 regular egg yolks)
3/4 cup organic cane sugar or light muscovado sugar, if you have it
2 cups cooked, very lightly sweetened, then chilled gooseberries
1 tablespoon proseco (or vino verde)
1/2 teaspoon lemon zest
mint or other herbal leaves for garnish

1
In a heavy saucepan whisk the buttermilk and cream together with the vanilla and spices for about 5-7 minutes. Make sure this does not boil. Then take off heat.
2
Whisk the duck eggs together with the sugar. (If your gooseberries are very sweet, then reduce the sugar to 1/2 cup). Stirring away, ladle in about half a cup of the warm liquid. Ladle in another half cup, stirring. Then stir in the egg mixture to the milk mixture. Simmer until the mixture will coat the back of a spoon, but make sure it does not boil. Take off heat. Cool, then refrigerate, covered for at least half a day, preferably overnight.
3
When ready to process the ice cream, mash the chilled gooseberries up and stir in the proseco or wine and zest. Mix these in with the chilled milk base. Follow the instructions with your ice cream maker. Store in covered containers and keep frozen. Let the gelato soften before serving. Garnish with mint or other herb.

1312

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups buttermilk, 1 cup heavy cream, 1 teaspoon Tahitian or other high quality vanilla, 1/4 teaspoon Saigon cinnamon, and more.

Yes, Duck, Duck, Goose.... falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Duck, Duck, Goose....

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions