Gordon Ramsays Duck Breast With Cherry And Port Sauce And Mashed PotatoFrom johan 5 years ago
- 4 duck breasts, about 225g each, skin on (Barbary preferably) shopping list
- olive oil shopping list
- salt and pepper shopping list
- 800g medium floury potatoes (e.g. Maris Piper), peeled and quartered shopping list
- 200ml port shopping list
- 200ml chicken stock shopping list
- Few sprigs of thyme shopping list
- 50g dried cherries shopping list
- 20g cold butter, cut into cubes shopping list
- 2 x pak choi bulbs, leaves separated and washed shopping list
- 2 x garlic cloves, peeled shopping list
- 1 tbsp soy sauce shopping list
How to make it
- Place the peeled and chopped potatoes in a pan of cold water.
- Season with salt and cook with the lid on for 12-14 minutes until the
- potatoes are tender.
- Drain, and return briefly to the heat to dry them out.
- Mash the potatoes with a generous measure of olive oil - anywhere
- from 1-2 tablespoons, depending on the desired consistency.
- Season with salt and pepper and keep warm until ready to serve.
- Sprinkle the duck breasts with salt and pepper and rub all over.
- Place a large frying pan over medium heat and add the duck breasts,
- skin side down.
- Fry for 4-5 minutes until most of the fat from under the skin has rendered down and the skin is golden brown.
- Turn the duck over and lightly brown the other side.
- Remove the duck from the pan and keep warm.
- To make the sauce, drain any excess fat from the duck pan and
- deglaze with the port – allow to bubble for 30 seconds to remove the
- Add the duck back into the pan with the cherries and thyme.
- Pour in the chicken stock and bring to the boil.
- Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced to a third.
- Remember to turn the duck occasionally to ensure it cooks evenly.
- Add the cold butter and shake the pan until the butter has melted and the sauce has thickened slightly.
- Remove from the heat, take the duck out to rest for approximately 3 minutes.
- Place all the pak choi leaves in a large bowl (cut any large ones
- into half lengthways) and drizzle with olive oil, soy sauce and a
- grinding of pepper.
- Crush in the garlic and toss together in the bowl with the other ingredients.
- Heat a separate frying pan until hot and sauté the pak choi for 1-2
- minutes, until just wilted.
- Divide the pak choi among warm serving plates.
- Carve the duck breasts into three slices and arrange over the pak choi.
- Spoon the port and cherry sauce over and serve the mashed potatoes alongside.
The Cookjohan Hitchin, GB
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