Gordon Ramsay Duck Breast Recipe

This delicious and easy duck breast recipe by Gordon Ramsay is perfect for a quick, gourmet meal. Featuring crispy, golden skin and tender, juicy meat, it’s a restaurant-quality dish you can make at home. With just a few simple ingredients and flexible substitutions like goose or crane, it’s ideal for impressing guests or enjoying a special dinner.

Ingredients Needed:

• 4 skin-on duck breasts (or substitute with small goose breasts)
• Coarse sea salt
• Fresh cracked pepper

How To Make Duck Breast Recipe?

1. Prepare the Duck Breasts: Remove the duck breasts from the refrigerator about 1 hour before cooking. Pat the skin dry with paper towels to remove excess moisture. Using a sharp knife, score the skin and fat in a crosshatch pattern without cutting into the meat.
2. Season the Duck: Season both sides of the duck breasts with coarse sea salt and freshly cracked black pepper. Allow the duck to come to room temperature before cooking.
3. Cook the Duck (Skin-Side Down): Place the duck breasts skin-side down in a cold cast-iron skillet. Turn the heat to medium and allow the fat to render as the skillet heats up. The skin should sizzle gently; reduce the heat if it fries too loudly.
4. Press for Even Cooking: Use a spatula to gently press down on the center of the duck breasts or place a heavy baking dish on top to ensure even contact with the pan. Cook until the skin is golden brown and crispy, about 3 minutes for duck breasts and 5 minutes for goose breasts.
5. Sear the Other Side: Flip the duck breasts and cook the meat side for another 2-4 minutes until the internal temperature reaches 128°F-130°F (54°C-55°C) for medium-rare. Use a meat thermometer for accuracy.
6. Rest the Duck: Transfer the duck breasts to a cutting board and let them rest for 6-8 minutes before slicing and serving.

Recipe Tips:

• Dry the Skin: Pat the duck skin completely dry with paper towels so it cooks up nice and crispy.
• Score Lightly: Cut shallow lines in the skin but don’t cut into the meat to make sure the fat cooks evenly.
• Start Cold: Always start cooking the duck in a cold pan to slowly melt the fat for perfect results.
• Check the Temperature: Use a meat thermometer and cook until it’s 128°F-130°F (54°C-55°C) for the best medium-rare doneness.
• Let It Rest: Rest the duck for 6-8 minutes after cooking so it stays juicy and full of flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the duck breast cool to room temperature first. Then, put it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Cool the duck breast completely and store it in a freezer-safe container for up to 3 months.
• Reheat: Use a non-stick pan on medium-low heat. Place the duck skin-side down and reheat for 5-7 minutes, turning once.

Nutrition Facts:

• Calories: 244 kcal
• Total Fat: 4g
• Saturated Fat: 1g
• Cholesterol: 249mg
• Sodium: 183mg
• Potassium: 0mg
• Total Carbohydrate: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 48g

Try More Gordon Ramsay Recipe:

• Gordon Ramsay Cast Iron Steak Recipe
• Gordon Ramsay Corned Beef And Cabbage Recipe
• Gordon Ramsay Beef Stew And Dumplings Recipe
• Gordon Ramsay Chicken Piccata Recipe