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Gordon Ramsay Duck Breast – Crispy Skin & Perfectly Cooked

Gordon Ramsay Duck Breast
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Gordon Ramsay’s Duck Breast is a pan-seared, oven-finished dish that delivers crispy skin and perfectly cooked, juicy meat. The duck breast is scored to help render the fat, seasoned simply with salt and pepper, and seared in its own fat until golden brown. It is then rested to retain moisture and is typically served with a flavorful sauce like red wine reduction, honey-glaze, or citrus-based sauce.

Ingredients

Scale
  • 2 duck breasts (skin-on)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 sprig of fresh thyme (optional)
  • 2 cloves garlic, smashed
  • 1 tbsp unsalted butter

For the Sauce (Optional Red Wine Reduction):

  • ½ cup red wine
  • ½ cup chicken or beef stock
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tbsp butter (to finish sauce)

Instructions

Preparing the Duck Breast:

  1. Score the skin – Using a sharp knife, lightly score the duck skin in a crisscross pattern, being careful not to cut into the meat.
  2. Season well – Generously season both sides with salt and black pepper.

Cooking the Duck Breast:

  1. Start in a cold pan – Place the duck breasts skin-side down in a cold, dry pan (no oil needed) and turn the heat to medium-low.
  2. Render the fat – Cook for 6-8 minutes without moving, allowing the fat to slowly render.
  3. Flip and sear – Turn the duck breast over and cook for 1-2 minutes on the meat side.
  4. Add aromatics – Add butter, thyme, and smashed garlic, basting the duck for extra flavor.
  5. Finish in the oven – Transfer the duck (skin-side up) to a preheated 400°F (200°C) oven and roast for 5-7 minutes (for medium-rare).
  6. Rest before slicing – Let the duck rest for 5 minutes before slicing to retain its juices.

Making the Red Wine Reduction Sauce (Optional):

  1. Deglaze the pan – Pour red wine into the pan with duck drippings, scraping up any browned bits.
  2. Reduce and balance flavors – Add chicken stock, honey, and balsamic vinegar, letting it reduce until thickened.
  3. Finish with butter – Stir in butter for a glossy, rich sauce. Strain if needed.

Find it online: https://gordonramsayeats.com/gordon-ramsay-duck-breast/