Chef Christina Wilson prepares the Hell’s Kitchen classic, Crispy Skin Duck Breast.
4 ea Duck Breast (6-8oz), scored
4ea Duck Fat Fondant Potato
24oz Creamed Leeks
4ea Baby Leeks, charred on grill
Additional Recipe(s) For Video Description Section:
-4ea Yukon Gold Potato, cut out with 1 ½ “ ring mold
-2# Duck Fat to cover potato
-2ea Garlic Clove
-½ bunch Thyme
In a large deep sauté pan, over low heat, cover potatoes with duck fat, add garlic and thyme and cook until fork tender. Remove from fat, allow to cool. As needed, reheat in sauté pan over medium high heat, allow for caramelization on top and bottom.
-2ea Leeks, washed, green top removed
-TT Kosher Salt
-16oz Heavy Cream, to cover
-TT Salt and Pepper
In a large pan, sauté leeks in butter and salt with a lid on. Once soft add cream JUST to cover. Simmer until thick in consistency. Season to taste.
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Season 17 of HELL’S KITCHEN will welcome the newest batch of determined chefs who will brave Chef Gordon Ramsay and his fiery command of the kitchen as he puts them through an intense culinary academy. Throughout the season, the competitors will face a series of Ramsay’s grueling challenges to prove they possess the right combination of ingredients to win a life-changing grand prize.
The chefs will leave the pleasantries at the door as the pressure to impress Chef Ramsay will reach a boiling point. Before Chef Ramsay determines which individual chefs are worthy of a black jacket, the contestants must prove their ability to work in teams. The rewards for winners of upcoming challenges will be lavish and memorable, while the punishments will be hellish.
Crispy Skin Duck Breast