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Gordon Ramsay Hells Kitchen Crispy Skin Duck Breast Recipe
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=0-WOcXd18jo
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: https://hellskitchenrecipes.com/crisp... • Gordon Ramsay's Exclusive MasterClass! 👉 https://hellskitchenrecipes.com/gordo... • #HellsKitchen, #DuckBreastRecipe, #GourmetCooking, #CookingTutorial, #CrispyDuckSkin, #CookLikeAPro, #KitchenSecrets
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