Gordon Ramsay Hell's Kitchen Crispy Skin Duck Breast Recipe
Gordon Ramsay's Hell's Kitchen Crispy Skin Duck Breast is a dish that showcases the perfect balance of texture and taste. This Recipe captures the essence of Ramsay's iconic cooking style, focusing on achieving a perfectly crispy skin while maintaining the succulent tenderness of the duck meat. Accompanied by a rich, flavorful sauce and complemented with perfectly prepared sides, this dish is a true representation of gourmet cooking.
Ingredients:
4 duck breasts (6-8 oz. each), scored
For Sauce:
6 oz. dry red wine
2 garlic cloves, skin on and lightly crushed
A few sprigs of thyme
6 oz. duck or chicken stock
3 tbsp. blackcurrant jam or conserve
2 tbsp. Butter, cut into cubes.
For Cream Leeks:
2 baby leeks, charred on the Grill for garnish
2 baby leeks, green tops removed
2 garlic cloves
1 tbsp. butter
Kosher salt, to taste
16 oz. heavy cream
Salt and pepper, to taste
Confit Potatoes:
1 lb. fingerling potatoes
1 garlic clove, minced
1 shallot, coarsely chopped
6 sprigs fresh thyme
Olive oil or duck fat, enough to cover
Salt and pepper, to taste
Directions:
00:00 The key to crispy duck breast is scoring the skin and cooking it evenly.
00:20 Accompaniments for the duck breast include sherry red wine Demi, potato cream leeks, and a grilled baby leek.
00:34 The tenderloin part of the duck breast should be removed and can be used as a snack.
00:48 Start cooking the fondant potato in oil to caramelize, turning once, then basting with butter to warm the center.
01:15 Sauté the leeks with seasoning and heat up with cream until reduced to create a rich sauce that complements the duck and potatoes.
02:09 Turn and baste the fondant potato with butter for even caramelization and to heat through.
02:35 The leeks are combined with cream and reduced to create a bundled side dish similar to creamed spinach.
03:03 Let the duck breast rest after cooking to reach medium-rare while preparing the plating components.
03:16 The dish features a classic pairing of Redwine Demi reduction with cherries, enhancing the flavor of the duck.
03:29 Grill a baby leek seasoned with salt, pepper, and olive oil for added texture and taste on the plate.
03:56 Assemble the plate with leeks, the fondant potato at an angle, and a grilled baby leek on the side for presentation.
04:24 Slice the duck at an angle and fan it on the plate; use the end pieces as chef's perks.
04:51 Finish the dish with the cherry red wine Demi to complete the crispy skin duck breast presentation.
Actual Recipe: hellskitchenrecipes.com/crisp...
Gordon Ramsay's Exclusive MasterClass! 👉 hellskitchenrecipes.com/gordo...
#HellsKitchen, #DuckBreastRecipe, #GourmetCooking, #CookingTutorial, #CrispyDuckSkin, #CookLikeAPro, #KitchenSecrets
Пікірлер: 42
Damn straightforward and authentic approach/ Stylish, conceptual, and simple at the same time. Love it! Thank you! 💙
You won me cutting the duck 'skin down'. Excellent vid.
Great video, love the way you explain with patience........great chef, make it look simple
Very weird to have a description of cake fondant when she's talking about fondant potatoes... Really doesn't make it seem like much care went into the making of this video.
Inspiring, thank you, I'll try this, I've been trying to succeed at duck for a while coz I love it!
Im just watching this to see Chef Christina we need more Chef Christina content
is the potato cooked from raw???
Oh yay a 4 pan dish...oh 5...oh wait I need to season leaks on my counter and a built in grill?
What would this dish cost?
It's not really a fondant potato though, since the key part is it needs to be slowly roasted in stock after browning the ends.
I was impressed I would be happy if she was my h chef.
1:21 what is it?
Hmmm .. THAT is sth i would like to eat on my WEDDING ;D
Looks good, but is there a reason for not seasoning the duck skin with the 5spices in the beginning? Would the skin taste to much like chinese duck breast? At least in many chinese recipe the skin are season before, so the aroma from the spices can develop with the heat and the duck fat.
@KINGAMSTAFF1
3 жыл бұрын
I guess it may be because the spices are quite delicate and fine in structure and because you cook the duck like 80% of the time skinside down you probably would burn them and it would get bitter. Im no chef, just a home cook but thats what I believe.
@HammeredChef
2 жыл бұрын
@@KINGAMSTAFF1 You are correct.
@Glee73
Жыл бұрын
chinese style roast duck, the seasoning goes into the cavity of a whole duck, not on the outside of the skin.
Fondant potato it’s not the same as fondant 🤣😂
@bigyoshi2731
3 жыл бұрын
???
@bigyoshi2731
3 жыл бұрын
Oh now I get what you mean. She just seared it lol
@Skelldr
3 жыл бұрын
@@bigyoshi2731 I was talking about that info text at 1:00 where they explain what fondant is. This has nothing to do with fondant potatoes 😂
@bigyoshi2731
3 жыл бұрын
@@Skelldr oh. I feel double stupid now.
@Skelldr
3 жыл бұрын
@@bigyoshi2731 Don’t feel that because your actually right. Traditionally you should add stock to your fondant potatoes and not just sear them in a pan. Also I worked as a chef for 15 years so I’m specially nerdy about these things.
Raw potato and duck sashimi, nice one...
If you take the sinue of it won’t shrink!!
In now way was that potato confit
Looks bea
That potato can definitely not be cooked 😂
Tom screwed up the duck dish XD
She does not reveal the coocking of the duck, seems a little bit under to me.
Creamed "leaks" eh? Better put a bucket under them....
It's leek not leak
looks like she burned the duck skin
@damaran834
Жыл бұрын
And seemed like she tried to hide it by lightly covering the duck with the cherry Demi
@isak6585
7 ай бұрын
@@damaran834 Yeah seems stupid wouldnt it ruin the crisp and make the skin soggier
@damaran834
7 ай бұрын
@@isak6585 what she should’ve done was started the duck fat side down in a cold pan in order to help render all of the fat and get it nice and crispy
Just annoying.