Baby new potatoes and chopped greens would make ideal accompaniments. 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.
How to Cook Perfect Duck Breast - Gordon Ramsay
Cooking Techniques for Duck Breast (Plus 5 Recipes) | Delishably
Stay Connected With Free Updates! Ooooh looks amazing, defo have to try it now! Thanks for the shout out too. Sunday, 3 February Gordon Ramsay's Honey roasted duck with green beans and hazelnut salad.
Duck Magret (Breast) 3-4 pieces (2.6 lbs)
Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients. Duck is often an extremely underrated meat. While duck can at times unfortunately justify these criticisms, this is generally a sign either that the duck has been inappropriately cooked or has not been granted sufficient resting time.
Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month. Lightly score the skin of the duck breasts, then season well. Place a non-stick pan over a medium heat, then lay the duck in the pan, skin-side down. Cook until the fat starts to come from the duck, then add the garlic and thyme. Turn down the heat, then continue to cook for mins, depending on the size of the duck breast, until the skin is really crisp and brown.