This Gordon Ramsay Duck Breast Recipe is a crispy and juicy recipe, which is made with a simple seasoning of sea salt and black pepper. It’s a restaurant-quality dish, ready in about 20 minutes, plus resting time.
Jump to RecipeGordon Ramsay Duck Breast Recipe Ingredients
- 4 skin-on duck breasts
- Coarse sea salt
- Fresh cracked black pepper
How To Make Gordon Ramsay Duck Breast Recipe
- Prep the Duck: Bring the duck breasts to room temperature for about 1 hour before cooking. Pat the skin completely dry with a paper towel. This is crucial for getting crispy skin.
- Score and Season: Using a sharp knife, score the skin in a shallow crosshatch pattern, being careful not to cut into the meat. Season both sides generously with coarse sea salt and fresh cracked black pepper.
- Render the Fat: Place the duck breasts, skin-side down, in a cold cast-iron skillet. Set the heat to medium. Let the duck cook gently for 5–7 minutes. The fat will slowly render out, and the skin will become golden brown and crispy. Press down lightly on the breasts with a spatula to ensure even contact with the pan.
- Sear the Meat Side: Once the skin is crisp, flip the duck breasts over and cook the meat side for 2–4 minutes, depending on your desired doneness. Use a meat thermometer to check the internal temperature; aim for 54–55°C (128–130°F) for medium-rare.
- Rest and Slice: Remove the duck from the pan and let it rest, skin-side up, on a cutting board or wire rack for 6–8 minutes. Slice the duck against the grain and serve immediately.
Recipe Tips
- What do I do with the rendered duck fat? Do not throw it away! The rendered duck fat is liquid gold. Strain it into a jar and save it in the refrigerator. Use it for roasting potatoes, frying eggs, or sautéing vegetables for incredible flavor.
- How do you get perfectly crispy skin? Starting the duck in a cold pan is the most important step. This allows the fat under the skin to render out slowly and completely, which is what makes the skin itself so crispy.
- How do you keep the skin crispy after cooking? Always rest the duck skin-side up. If you rest it skin-side down, the trapped steam will make the crispy skin soft and mushy.
- What’s the best tool for handling the duck? A fish spatula is ideal for pressing the duck down gently in the pan and for flipping it without tearing the delicate, crispy skin.
What To Serve With Duck Breast
This rich and flavorful duck breast pairs beautifully with sweet and acidic components:
- A cherry or orange sauce
- Potato gratin or roasted root vegetables
- Braised red cabbage
- A simple green salad with a vinaigrette
How To Store Duck Breast
- Refrigerate: Store leftover cooked duck breast in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a pan, skin-side down, over low heat to try and re-crisp the skin without overcooking the meat.
Duck Breast Nutrition Facts
- Calories: 244 kcal
- Protein: 25g
- Fat: 15g
- Carbohydrates: 0g
- Sodium: 350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why do you start cooking the duck in a cold pan?
Unlike a steak where you want a very hot pan for a quick sear, starting duck in a cold pan allows the thick layer of fat under the skin to melt and render out slowly. This process is what makes the skin incredibly crispy and prevents the meat from overcooking.
Do I need to score the skin?
Yes, scoring the skin is an important step. It helps the fat to render more easily and prevents the skin from shrinking and seizing up during cooking.
How do I know when the duck is cooked?
A meat thermometer is the most reliable way to ensure your duck is cooked to the perfect temperature without any guesswork. For a rosy, medium-rare center, the internal temperature should be 54–55°C (128–130°F).
Gordon Ramsay Duck Breast Recipe
Course: DinnerCuisine: FrenchDifficulty: Easy4
servings10
minutes10
minutes244
kcalA simple yet elegant pan-seared duck breast with perfectly crispy skin and a juicy, rosy center, achieved by starting it in a cold pan.
Ingredients
4 skin-on duck breasts
Coarse sea salt
Fresh cracked black pepper
Directions
- Bring duck to room temperature (1 hour). Pat the skin very dry and score it in a crosshatch pattern.
- Season both sides generously with salt and pepper.
- Place the duck breasts skin-side down in a cold cast-iron skillet and set the heat to medium.
- Cook for 5-7 minutes until the skin is golden and the fat has rendered.
- Flip and cook the meat side for 2-4 minutes until the desired internal temperature is reached.
- Rest the duck, skin-side up, for 6-8 minutes before slicing against the grain.
Notes
- Starting the duck in a cold pan is the most crucial step for achieving crispy skin.
- Save the rendered duck fat; it’s a flavorful cooking fat for other dishes like roast potatoes.
- Resting the duck skin-side up is essential to keep the crust from getting soggy.
- Use a meat thermometer for perfect, restaurant-quality results every time.
