Gordon Ramsay Duck Breast Recipe is an easy and delicious dish comprises salted duck breasts cooked to perfection in duck fat or olive oil. Time-wise, it clocks in around 30 minutes and can feed 4.
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💗 Why You’ll Love This Duck Breast Recipe:
- Succulent and Flavorful: Gordon Ramsay’s duck breast recipe is known for its tender and juicy meat, packed with rich flavors.
- Restaurant-Quality Dish: By following this recipe, you can recreate a gourmet restaurant experience right in your kitchen.
- Impressive Presentation: The beautifully seared duck breast, accompanied by a delicious sauce, makes for an impressive and visually appealing dish.
- Versatile: This recipe allows for various flavor combinations, making it adaptable to different preferences and occasions.
❓ What Is Gordon Ramsay’s Duck Breast Recipe?
Gordon Ramsay’s Duck Breast is a delicious recipe that involves scoring and seasoning the duck breasts before cooking them in a pan with duck fat or olive oil. The result is tender and juicy duck breasts with a crispy skin. Serve with sauce underneath for added flavor.
🥩 Gordon Ramsay Duck Breast Recipe Ingredients
- 4 duck breasts (breasts from two ducks)
- Salt
- 1 teaspoon duck fat or olive oil
👩🍳 How To Make Gordon Ramsay Duck Breast Recipe?
- Take the duck breasts out of the fridge and score the skin in a cross-hatch pattern.
- Salt the duck breasts on both sides and let them sit for 15 to 45 minutes.
- Pat the duck breasts dry with paper towels.
- Heat a large pan over medium-high heat and add 1 teaspoon of duck fat or cooking oil for domestic or fat wild duck breasts. For normal wild duck breasts, heat the pan over high heat for 1 minute and add 2 tablespoons of duck fat or oil.
- Place the duck breasts in the pan, skin side down, and press down on any parts that don’t make contact with the pan.
- Cook the duck breasts at a jocular sizzle, adjusting the cooking time based on the size of the duck: 3 minutes for small ducks, 3 to 5 minutes for medium-sized ducks, and 5 to 8 minutes for larger ducks.
- For goose breasts, cook on medium-low heat for 10 to 12 minutes on the skin side.
- Flip the duck breasts and lightly salt the exposed skin. Cook for an additional 1 to 2 minutes for small ducks, 3 to 4 minutes for medium ducks, 4 to 6 minutes for large wild ducks and domestic ducks, and 5 to 7 minutes for geese.
- Stand the duck breasts on their sides for 30 to 90 seconds to get some color on the thicker side.
- Remove the duck from the heat and let it rest on a cutting board, skin side up, for 1 to 10 minutes depending on the size.
- Slice the duck breast from either end, either side up, and serve with the sauce underneath.
💭 Recipe Tips
- Score the skin of the duck breasts with a sharp knife to help render the fat and create a crispy skin.
- Allow the duck breasts to sit with salt for at least 15 minutes to enhance the flavor.
- Pat the duck breasts dry with paper towels before cooking to remove excess moisture.
- Use a hot pan for cooking the duck breasts to achieve a crispy skin.
🥗 What To Serve With Duck Breast Recipe?
Gordon Ramsay’s duck breast recipe can be paired with Roasted vegetables, creamy mashed potatoes, and citrus salad, .
🎚 How To Store Duck Breast Recipe?
- In the fridge: Store Duck Breast in an airtight container in the refrigerator for up to 3 days. Ensure it is properly cooled before storing.
- In the freezer: Wrap Duck Breast tightly in plastic wrap or place it in a freezer bag that can be stored in the freezer for up to 3 months.
🥵 How To Reheat Duck Breast Recipe?
- In the oven: Place the duck breast on a baking sheet and cover it with foil and heat for about 10-15 minutes.
- In the microwave: Place the sliced duck breast on a microwave-safe plate and cover it with a microwave-safe lid or microwave-safe plastic wrap and heat on medium power for 1-2 minutes, checking for desired warmth.
- On the stove: Heat a skillet over medium heat and add a small amount of oil or butter with place the sliced duck breast in the skillet and heat for a few minutes on each side until heated through.
FAQ’S
Why Do I Need To Pat The Duck Breasts Dry With Paper Towels?
Patting the duck breasts dry with paper towels helps remove any excess moisture on the surface. This step is important because it allows the skin to crisp up properly during cooking. Moisture on the skin can prevent it from achieving a crispy texture.
Can I Add Other Seasonings or Spices to the Duck Breasts?
Yes, you can definitely add other seasonings or spices to the duck breasts according to your taste preferences. While the recipe calls for salt, you can also incorporate additional flavors such as pepper, garlic powder, or herbs like thyme or rosemary.
Can I Make This Recipe Without Adding Salt?
While salt is a key ingredient in this recipe for flavoring the duck breasts, you can choose to omit or reduce the amount of salt if you have dietary restrictions or personal preferences.
Why Do I Need To Press Down On The Duck Breasts While Cooking?
Pressing down on the duck breasts while cooking helps ensure even contact with the pan, resulting in an evenly cooked and crispy skin. It also helps render the fat from the skin, contributing to a delicious texture.
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Gordon Ramsay Duck Breast Nutrition Fact
- Calories:242
- Total Fat: 13g
- Saturated Fat: 3.5g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 6.5g
- Cholesterol: 163mg
- Sodium:101mg
- Total Carbohydrates: 0g
- Protein: 29g
Gordon Ramsay Duck Breast Recipe
Description
Gordon Ramsay Duck Breast Recipe is an easy and delicious dish comprises salted duck breasts cooked to perfection in duck fat or olive oil. Time-wise, it clocks in around 30 minutes and can feed 4.
Ingredients
Instructions
- Take the duck breasts out of the fridge and score the skin in a cross-hatch pattern.
- Salt the duck breasts on both sides and let them sit for 15 to 45 minutes.
- Pat the duck breasts dry with paper towels.
- Heat a large pan over medium-high heat and add 1 teaspoon of duck fat or cooking oil for domestic or fat wild duck breasts. For normal wild duck breasts, heat the pan over high heat for 1 minute and add 2 tablespoons of duck fat or oil.
- Place the duck breasts in the pan, skin side down, and press down on any parts that don’t make contact with the pan.
- Cook the duck breasts at a jocular sizzle, adjusting the cooking time based on the size of the duck: 3 minutes for small ducks, 3 to 5 minutes for medium-sized ducks, and 5 to 8 minutes for larger ducks.
- For goose breasts, cook on medium-low heat for 10 to 12 minutes on the skin side.
- Flip the duck breasts and lightly salt the exposed skin. Cook for an additional 1 to 2 minutes for small ducks, 3 to 4 minutes for medium ducks, 4 to 6 minutes for large wild ducks and domestic ducks, and 5 to 7 minutes for geese.
- Stand the duck breasts on their sides for 30 to 90 seconds to get some color on the thicker side.
- Remove the duck from the heat and let it rest on a cutting board, skin side up, for 1 to 10 minutes depending on the size.
- Slice the duck breast from either end, either side up, and serve with the sauce underneath.
Notes
- Score the skin of the duck breasts with a sharp knife to help render the fat and create a crispy skin.
Allow the duck breasts to sit with salt for at least 15 minutes to enhance the flavor.
Pat the duck breasts dry with paper towels before cooking to remove excess moisture.
Use a hot pan for cooking the duck breasts to achieve a crispy skin.
Gordon Ramsay Duck Breast Recipe