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Crispy Duck Breast with Confit Potatoes

Hell’s Kitchen Crispy Duck Breast with Confit Potatoes recipe by Gordon Ramsay. Perfect for autumn. Duck makes an excellent meal for any special occasion or a holiday, Thanksgiving, Christmas Day or New Year.

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Duck pairs very well with fruity sauces and the strawberries paired with red wine really make for a comforting combination, perfect for autumn. Duck makes an excellent meal for any special occasion or a holiday, Thanksgiving, Christmas Day or New Year.  If you want something different this year you need to make this Crispy Duck Breast Recipe.

Duck or Duckling, meat comes from a young duck, in foodie language, it signifies duck meat. Duck is eaten in many cuisines thought out the world. There are few species of the duck used in cooking. Anatidae is found in both fresh and saltwater. Another species of freshwater duck is the mallard. 

How to Make Gordon Ramsay Crispy Duck Breast

The below Guide goes through the steps of how to cook crispy skin duck breast. Now go gather your equipment and let’s start cooking.

Equipment Needed for Crispy Duck with Confit Potatoes Recipe:

  • Chefs knife
  • Cutting board
  • 12” Skillet
  • Tongs
  • Wooden Spoon

1. Preparing The Duck Breast

Using a small sharp knife, score the duck skin in a crosshatch pattern (do not pierce meat). Season the duck breasts with salt and pepper and place them skin side down in a large sauté pan over medium-high heat.

Turn up the heat under the duck breasts and fry for about 5 minutes until the skin is crisp. Turn them over and fry on the other side for 1–2 minutes until cooked through. Place the tray in the hot oven for 8–10 minutes until the duck is slightly springy when pressed.

2. Make Confit Potatoes

Place the potatoes, garlic, shallot, and thyme in a medium saucepan. Cover the potatoes with olive oil (or duck fat if using) and bring to a slow simmer over medium heat. Cook the potatoes until just tender, 30–35 minutes.

Allow the potatoes to cool in the oil, then drain and place in a bowl. Slice each in half, lengthwise.

3. Prepare Sauce

Meanwhile, make the sauce. Place the red wine in a pan with the garlic and thyme and boil for 7–8 minutes until reduced by half. Pour in the stock and reduce again by half. Stir the blackcurrant jam into the sauce and add a few knobs of butter to give it a shine. Taste and adjust the seasoning, then strain through a fine sieve and discard the solids.

4. Make Cream Leeks

In a large pan, sauté leeks in butter and salt with a lid on. Once soft add cream JUST to cover. Simmer until thick inconsistency. Season to taste.


Crispy Duck Breast with Confit Potatoes

5 from 3 votes
Course: MainCuisine: French
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes

Steps how to cook Hell’s Kitchen classic, Crispy Skin Duck Breast.

Ingredients

  • 4 ea. Duck Breast (6-8 oz.), scored

  • For Sauce
  • 6 oz. dry red wine

  • 2 garlic cloves, skin on and lightly crushed

  • A few thyme sprigs

  • 6 oz. duck or chicken stock

  • 3 Tbsp. blackcurrant jam or conserve

  • 2 Tbsp. butter, cut into cubes

  • For cream leeks
  • 2 ea. Baby Leeks, charred on the grill Garish

  • 2 ea. Baby Leeks, green top removed

  • 2 ea. Garlic Clove

  • 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, crouse chop

  • 6 sprigs fresh thyme

  • Olive oil or duck fat, to cover

  • Salt and Pepper, to taste

Directions

  • Score the skin of the duck breasts in a crisscross pattern, then rub with salt and pepper. Place them skin-side down in a dry hob-proof roasting tray and cook over a very low heat to render most of the fat. This may take 10–15 minutes.
  • Turn up the heat under the duck breasts and fry for about 5 minutes until the skin is crisp. Turn them over and fry on the other side for 1–2 minutes until cooked through. Place the tray in the hot oven for 8–10 minutes until the duck is slightly springy when pressed.
  • Meanwhile, make the sauce. Place the red wine in a pan with the garlic and thyme and boil for 7–8 minutes until reduced by half. Pour in the stock and reduce again by half. Stir the blackcurrant jam into the sauce and add a few knobs of butter to give it a shine. Taste and adjust the seasoning, then strain through a fine sieve and discard the solids.
  • Confit Potatoes
  • Place the potatoes, garlic, shallot, and thyme in a medium saucepan. Cover the potatoes with olive oil (or duck fat if using) and bring to a slow simmer over medium heat. Cook the potatoes until just tender, 30–35 minutes. Allow the potatoes to cool in the oil, then drain and place in a bowl. Slice each in half, lengthwise
  • Cream Leeks
  • In a large pan, sauté leeks in butter and salt with a lid on. Once soft add cream JUST to cover. Simmer until thick inconsistency. Season to taste.

Recipe Video

Notes

  • Adapted from Gordon Ramsay, Hell’s Kitchen

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