Gordon Ramsay’s pan-fried duck breast is delicious (2024)

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It's a classic for a reason

By Gordon RamsayUpdated: 24 May 2019

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Gordon Ramsay’s pan-fried duck breast is delicious (1)

There’s few things better in life than a perfectly seared, sliced duck breast. And this Gordon Ramsayduck breastdish is the best out there.

Succulent and satisfying, pan fried duck makes the ideal alternative to Sunday roast if you don't fancy having traditional chicken, but also works well as a special romantic meal or even as a dinner party recipe to wow guests. It would also make a delicious festive meal at Christmas.

Drizzle with a fruity orange and cranberry sauce to complement the richness of the meat, and serve with parsnip purée and creamed cabbage with thyme.

Gordon Ramsay recommends that you buy eitherGressingham or Barnaby duck breasts– both breeds are prized for their superlative flavour. For convenience, the sauce can be made in advance and reheated just before serving.

Ingredients

4
duck breasts, around 225g each
4
juniper berries
Pinch of caraway seeds
1 tsp.
allspice
Sea salt and freshly ground black pepper
100 ml
ruby port
100 g
fresh cranberries
Finely grated zest and juice of 1 orange
1/2
cinnamon stick
1
star anise
300 ml
chicken stock
See Also
How to Render Duck Fat and Make Crispy Quacklings in One Shot
2 tsp.
cranberry or redcurrant jelly, to taste
30 g
butter, diced

Directions

1. Step1Lightly score the skins of the duck breasts with a sharp knife. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, one teaspoons of salt and a few grinds of pepper to a powder. Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes.
2. Step2Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Fry for five to 10 minutes, until most of the fat has rendered and the skin is golden brown.
3. Step3Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Remove from the pan and leave to rest in a warm place while you make the sauce.
4. Step4For the sauce, pour off excess fat from the frying pan and place over a high heat. Pour in the port, stirring to deglaze, and let bubble for a minute. Add the remaining ingredients, except the butter, and bring to the boil. Let bubble until the liquid has reduced by two-thirds and thickened to a syrupy consistency. The cranberries should be very soft; squash a few with a wooden spoon, leaving the others whole.
5. Step5Add any juices from the resting duck. Taste and adjust the seasoning and add a little more jelly if desired. Finally, add the butter and shake the pan to incorporate it as it melts.
6. Step6Slice the duck breasts on the diagonal and fan them out on warmed serving plates. Spoon the sauce around the duck and serve with parsnip purée and creamed cabbage with thyme, if you like.