I just made this and ate it. I added in Garlic powder with the salt and pepper. I spread the duckfat over a baked potato that I spread open and mashed with a fork. This is the best duck I have ever had in my middle class existence 48 years of life. Wow my head is still spinning at how great it tasted! Thanks chef Ramsay!
Thank you mr. Predator, the way you described this has convinced me. I'm either gonna find a place that makes this or cook one myself with a baked potato as you did. I love how the duck provides the delicious fat that can then be used on potatoes, the way God intended. Cheers brother! 😋🦆🥔😁
Tried it your way and I absolutely loved it! Holy fucking jumping shitballs, this was one of the most delicious things I ever ate in my whole 47 years of life!
@@guardiananger1641 garlic powder is more conentrated than frech garlic, therefore it gives more flavour. Imagine it like that: use salt water or pure salt.
Well it's because duck breast contains a lot of myoglobin, which is the pigment that makes red meat red so you can cook duck meat just like you would a steak.
It's actually because of a difference in health risk. Raw chicken has a risk of salmonella being present. Chickens are the only bird to have it in them, and because of their environment of slaughter due to the sheer volume, they are very likely to get contaminated by the presence of chicken faeces. Ducks aren't 100% safe, but a lot safer. For starters, they don't have the risk of salmonella by default (but they do have the risk of containing other bacteria) so unless it comes into contact with infected chicken or chicken faeces, it's unlikely to have salmonella. Similarly, a blue steak is usually safe, but try it on pork, and you're probably going to end up with food poisoning.
I watched the video a few times before I attempted the steps. Perfect results! I've baked whole ducks in the past but this was the first time I cooked a single duck breast. Truly remarkable. I oven roasted some Brussels sprouts in a separate pan with it in a fruity olive oil at the same time. A delicious combination.
Thank you for coming into my home and making it easy for me to cook well. Particularly I wish to thank you for showing me knife skills, alternatives for equipment I don't have and the "over the shoulder" advice on so many things culinary. When Gordon Ramsay speaks I listen, watch and do a whole lot better. That's not even counting the confidence that comes your to-the-point presentations. What a gift.
To me his face looks normal when tasting something, unlike the exaggeration from tik tok chefs that say “mmm” before their tastebuds even touch the food
@@leonelaalge577 ontil it is cooked through, if you whant to avoid the risk of getting Salmonella. That can make you very sick and in worst case kill you.
He literally just dropped it idk why you guys think he slammed it just because it makes a splat doesn’t mean he threw it like get some common sense guys cmon. I’m completely kidding I just got carried away 😂
Just cooked this and it really came out great, got a bunch of compliments! The duck breasts that I had were a bit larger so I was slightly skeptical about the timing, but made sure I seared the skin well and also a bit on the other side, then put them in the oven for 8 minutes, then rested for about 5-7 minutes. On the inside they were medium, pink, so juicy and tender!
I don't do them often but I've been preparing ducks (and parts of them) for years and I can't quite get the crispy skin on them. Today I followed your advice and I think I've got closer than ever. Really says a lot. Up to this point I've followed my country's "experts" who claimed that if I don't put it on a hot pan I'm wasting the bird. I'm looking forward to try the cold pan again. Thank you.
It's key to take a bit out of the things you create to see if they need something before served...And that's an amazing bonus when cooking. I call it the effort tax :3
Sincere thanks, Gordon. I saw some decent duck breasts at an upscale grocery store in my area and bought a couple on a whim. Was a little nervous about how to prepare them 'cause I've never cooked duck before. Talk about skin! Looked around for recipes online and most seemed pretty complicated. Love how you say it's easy, just season 'em with a little salt and pepper and slowly render the fat. I fixed it with some nice jasmine rice and roasted asparagus and a sweet soy sauce. My husband thinks I'm a genius! How do you do lamb?
Cooking this for the wife tonight. I learned something new. Thank you. Update: I followed your recipe and actually got a high five from my wife during our Saturday candle lit dinner. I always try to cook nice things for us and your instructions for duck was spot on. Thank-you again.
THANK YOU FOR THAT!!! Sorry for the CapsLock, but no one explains what to do if the saucepan cannot be put into the oven. I understand of course that I can transfer the meat and all the fat and juices to a tray, but it is not the same unless one preheats that tray. I may seem stupid, but I love that Gordon explained that to everyone
@@Bruh-vd1pp It went really well actually. Meat was tenders as fuck and the flavor was amazing. It also really isn’t as hard as it may seem. Can definitely recommend
i watched this video and bought some duck breast and tried it. OMG it is so well cooked, best duck i ever had and i made it myself. Thanks Gordon Ramsay!
I don't understand why some people don't like Mr. Ramsay. The guy is an absolute genius in the kitchen. It's tough to watch and not be hungry after he creates a dish.
They're too ignorant to know he's rough cause he wants you to be proud of yourself. Also to do things the right way and with pride. What you want him to do, talk baby talk.??
Thank you, Gordon! Just made this for my Wife and me on Canadian Thanksgiving 2023. It turned out incredible! Used organic sea salt with herbs and sided with a salad of diced tomatoes, Mayan sweet onion, and diced Honeycrisp apples with salt, pepper, and olive oil. Paired it up with some Casillero del Diablo Carmenere wine and some good conversation! Will definitely do this again.
If I cooked with as much butter, oil, and salt as Gordon Ramsay (world record holder for most Michelin stars lost), I'd refuse to eat my food as well... anyone who is hoping to live to see their 50th birthday should avoid eating anything cooked by Gordon Ramsay.
Trust Gordon Ramsey to get it right - he is my hero ! I followed his recipe and the duck breasts were perfect. I left them to cook in the oven for 7 minutes.
Must be nice to always get everything right the first time 😊. I can’t explain it, but I’ve lost my cooking mojo. Thank you for inspiring me hugs 🤗 from BC Canada
Amelia Bee Every two days one of us cook a meal.. i am not comfortable with meat products so i usually cook pasta or something like that, which is easier :D
I really don´t understand those comments, when you overcooked, or did not done well. Going step by step as mr. Gordon says in this video, I have done it just perfect, and it was my first time to making duch breast, Thanks to your perfect advices, otherwise I could throw away this, I think, quite expensive bird. Cheers!
@@alexandersheets1 And you're replying to the guy that replied to your comment that is almost a year old that asked a guy that commented 3 years ago no hate just funny lol
desnus louis Damn, France has good prices I think the prices here have to do mainly with the fact that there are regulations on how many ducks we can kill..
