Gordon Ramsay's Hell's Kitchen Crispy Skin Duck Breast is a dish that showcases the perfect balance of texture and taste. This Recipe captures the essence of Ramsay's iconic cooking style, focusing on achieving a perfectly crispy skin while maintaining the succulent tenderness of the duck meat. Accompanied by a rich, flavorful sauce and complemented with perfectly prepared sides, this dish is a true representation of gourmet cooking.

Ingredients:
4 duck breasts (6-8 oz. each), scored

For Sauce:
6 oz. dry red wine
2 garlic cloves, skin on and lightly crushed
A few sprigs of thyme
6 oz. duck or chicken stock
3 tbsp. blackcurrant jam or conserve
2 tbsp. Butter, cut into cubes.

For Cream Leeks:
2 baby leeks, charred on the Grill for garnish
2 baby leeks, green tops removed
2 garlic cloves
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, coarsely chopped
6 sprigs fresh thyme
Olive oil or duck fat, enough to cover
Salt and pepper, to taste

Directions:
00:00 The key to crispy duck breast is scoring the skin and cooking it evenly.
00:20 Accompaniments for the duck breast include sherry red wine Demi, potato cream leeks, and a grilled baby leek.
00:34 The tenderloin part of the duck breast should be removed and can be used as a snack.
00:48 Start cooking the fondant potato in oil to caramelize, turning once, then basting with butter to warm the center.
01:15 Sauté the leeks with seasoning and heat up with cream until reduced to create a rich sauce that complements the duck and potatoes.
02:09 Turn and baste the fondant potato with butter for even caramelization and to heat through.
02:35 The leeks are combined with cream and reduced to create a bundled side dish similar to creamed spinach.
03:03 Let the duck breast rest after cooking to reach medium-rare while preparing the plating components.
03:16 The dish features a classic pairing of Redwine Demi reduction with cherries, enhancing the flavor of the duck.
03:29 Grill a baby leek seasoned with salt, pepper, and olive oil for added texture and taste on the plate.
03:56 Assemble the plate with leeks, the fondant potato at an angle, and a grilled baby leek on the side for presentation.
04:24 Slice the duck at an angle and fan it on the plate; use the end pieces as chef's perks.
04:51 Finish the dish with the cherry red wine Demi to complete the crispy skin duck breast presentation.

Actual Recipe: [ Ссылка ]

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