I just made this and ate it. I added in Garlic powder with the salt and pepper. I spread the duckfat over a baked potato that I spread open and mashed with a fork. This is the best duck I have ever had in my middle class existence 48 years of life. Wow my head is still spinning at how great it tasted! Thanks chef Ramsay!
Thank you mr. Predator, the way you described this has convinced me. I'm either gonna find a place that makes this or cook one myself with a baked potato as you did. I love how the duck provides the delicious fat that can then be used on potatoes, the way God intended. Cheers brother! 😋🦆🥔😁
Tried it your way and I absolutely loved it! Holy fucking jumping shitballs, this was one of the most delicious things I ever ate in my whole 47 years of life!
@@guardiananger1641 garlic powder is more conentrated than frech garlic, therefore it gives more flavour. Imagine it like that: use salt water or pure salt.
Well it's because duck breast contains a lot of myoglobin, which is the pigment that makes red meat red so you can cook duck meat just like you would a steak.
It's actually because of a difference in health risk. Raw chicken has a risk of salmonella being present. Chickens are the only bird to have it in them, and because of their environment of slaughter due to the sheer volume, they are very likely to get contaminated by the presence of chicken faeces. Ducks aren't 100% safe, but a lot safer. For starters, they don't have the risk of salmonella by default (but they do have the risk of containing other bacteria) so unless it comes into contact with infected chicken or chicken faeces, it's unlikely to have salmonella. Similarly, a blue steak is usually safe, but try it on pork, and you're probably going to end up with food poisoning.
I don't do them often but I've been preparing ducks (and parts of them) for years and I can't quite get the crispy skin on them. Today I followed your advice and I think I've got closer than ever. Really says a lot. Up to this point I've followed my country's "experts" who claimed that if I don't put it on a hot pan I'm wasting the bird. I'm looking forward to try the cold pan again. Thank you.
Thank you for coming into my home and making it easy for me to cook well. Particularly I wish to thank you for showing me knife skills, alternatives for equipment I don't have and the "over the shoulder" advice on so many things culinary. When Gordon Ramsay speaks I listen, watch and do a whole lot better. That's not even counting the confidence that comes your to-the-point presentations. What a gift.
I watched the video a few times before I attempted the steps. Perfect results! I've baked whole ducks in the past but this was the first time I cooked a single duck breast. Truly remarkable. I oven roasted some Brussels sprouts in a separate pan with it in a fruity olive oil at the same time. A delicious combination.
Just cooked this and it really came out great, got a bunch of compliments! The duck breasts that I had were a bit larger so I was slightly skeptical about the timing, but made sure I seared the skin well and also a bit on the other side, then put them in the oven for 8 minutes, then rested for about 5-7 minutes. On the inside they were medium, pink, so juicy and tender!
He literally just dropped it idk why you guys think he slammed it just because it makes a splat doesn’t mean he threw it like get some common sense guys cmon. I’m completely kidding I just got carried away 😂
Cooking this for the wife tonight. I learned something new. Thank you. Update: I followed your recipe and actually got a high five from my wife during our Saturday candle lit dinner. I always try to cook nice things for us and your instructions for duck was spot on. Thank-you again.
@@leonelaalge577 ontil it is cooked through, if you whant to avoid the risk of getting Salmonella. That can make you very sick and in worst case kill you.
To me his face looks normal when tasting something, unlike the exaggeration from tik tok chefs that say “mmm” before their tastebuds even touch the food
I don't understand why some people don't like Mr. Ramsay. The guy is an absolute genius in the kitchen. It's tough to watch and not be hungry after he creates a dish.
They're too ignorant to know he's rough cause he wants you to be proud of yourself. Also to do things the right way and with pride. What you want him to do, talk baby talk.??
Trust Gordon Ramsey to get it right - he is my hero ! I followed his recipe and the duck breasts were perfect. I left them to cook in the oven for 7 minutes.
THANK YOU FOR THAT!!! Sorry for the CapsLock, but no one explains what to do if the saucepan cannot be put into the oven. I understand of course that I can transfer the meat and all the fat and juices to a tray, but it is not the same unless one preheats that tray. I may seem stupid, but I love that Gordon explained that to everyone
i watched this video and bought some duck breast and tried it. OMG it is so well cooked, best duck i ever had and i made it myself. Thanks Gordon Ramsay!
Thank you, Gordon! Just made this for my Wife and me on Canadian Thanksgiving 2023. It turned out incredible! Used organic sea salt with herbs and sided with a salad of diced tomatoes, Mayan sweet onion, and diced Honeycrisp apples with salt, pepper, and olive oil. Paired it up with some Casillero del Diablo Carmenere wine and some good conversation! Will definitely do this again.
Sincere thanks, Gordon. I saw some decent duck breasts at an upscale grocery store in my area and bought a couple on a whim. Was a little nervous about how to prepare them 'cause I've never cooked duck before. Talk about skin! Looked around for recipes online and most seemed pretty complicated. Love how you say it's easy, just season 'em with a little salt and pepper and slowly render the fat. I fixed it with some nice jasmine rice and roasted asparagus and a sweet soy sauce. My husband thinks I'm a genius! How do you do lamb?
It's key to take a bit out of the things you create to see if they need something before served...And that's an amazing bonus when cooking. I call it the effort tax :3
If I cooked with as much butter, oil, and salt as Gordon Ramsay (world record holder for most Michelin stars lost), I'd refuse to eat my food as well... anyone who is hoping to live to see their 50th birthday should avoid eating anything cooked by Gordon Ramsay.
@@Bruh-vd1pp It went really well actually. Meat was tenders as fuck and the flavor was amazing. It also really isn’t as hard as it may seem. Can definitely recommend
Thanks so much for your video on how to prepare duck breasts. I have made duck before (an entire duck) but never duck breasts. It is a genius recipe - simple, fast and absolutely delicious. I followed your recipe exactly as shown and it was a success. Merci!!!!
I also use this technique for chicken thighs. For my electric cook top, it is slow, so I go by the browning. Check after 4 minutes, if lightly rendered fat then increase heat. Next steps should be light brown, medium, then golden. Note that the intervals get shorter in minutes. Gas cooktops are much faster!!!
Must be nice to always get everything right the first time 😊. I can’t explain it, but I’ve lost my cooking mojo. Thank you for inspiring me hugs 🤗 from BC Canada
I’m south Louisiana we take duck breast and wrap it around a jalapeño that is stuffed with cream cheese ( seasoned with fresh herbs, cracked black pepper and garlic), then wrap that with bacon. And grill it or smoke it. We call them Armadillo eggs. It’s some good eating!! C’est bon!
It was DELICIOUS!! Note: 200° celsius = 392° F - I served with rice that I lightly toasted with some of the rendered fat and some coarsely grated orange zest. On the side, a little cranberry orange compote. Thanks Chef!
In the oven it is cooked skin side down correct? I want to ensure I understood correctly. Reason to ask, at about 1:09- 1:17 ish , it made me wonder. Maybe when he took the meat out, he flipped it over for some reason, so when he tested the bouncy results, he said turn it- and I see it was meat side up.
I really don´t understand those comments, when you overcooked, or did not done well. Going step by step as mr. Gordon says in this video, I have done it just perfect, and it was my first time to making duch breast, Thanks to your perfect advices, otherwise I could throw away this, I think, quite expensive bird. Cheers!
Thank you m Gordon. We watched and learned and tonight we were not afraid. The duck turned out perfectly. Bravo Special plan for our wedding anniversary... try something new. Have never cooked Duck before though we most certainly will again. Easy, foolproof, delicious. Thank you again
Amelia Bee Every two days one of us cook a meal.. i am not comfortable with meat products so i usually cook pasta or something like that, which is easier :D
Good straight instructions and rationale. Thanks. I've got a bundle of duck breasts with skin which I harvested myself and now need to learn how to prepare properly. I'll use this method.
![SahBabii - Viking [Official Music Video]](http://i.ytimg.com/vi/D37cL92JX0I/mqdefault.jpg)
I just made this and ate it. I added in Garlic powder with the salt and pepper. I spread the duckfat over a baked potato that I spread open and mashed with a fork. This is the best duck I have ever had in my middle class existence 48 years of life. Wow my head is still spinning at how great it tasted! Thanks chef Ramsay!
Thank you mr. Predator, the way you described this has convinced me. I'm either gonna find a place that makes this or cook one myself with a baked potato as you did. I love how the duck provides the delicious fat that can then be used on potatoes, the way God intended. Cheers brother! 😋🦆🥔😁
Sounds really tasty. I shall buy a duck breast next time I am at the supermarket.
Tried it your way and I absolutely loved it! Holy fucking jumping shitballs, this was one of the most delicious things I ever ate in my whole 47 years of life!
Why using a garlic powder if you can add a freshly mashed garlic instead? Anyway your post is a pure poetry.
@@guardiananger1641 garlic powder is more conentrated than frech garlic, therefore it gives more flavour. Imagine it like that: use salt water or pure salt.
Gordon: Guys I really need to pee before we start...
Director: Action!
Lol
☠️
Cameramen worse nightmare
I took away you're 200 likes hehhe.
236 likes for an unoriginal comment, lol just kidding
Excellent as always! What I like about Gordon Ramsay is that he gets straight to the essentials and skips all the BS!
I know. Other videos take half an hour just talking shit beforr they even turn the oven on
So 👍🏻✔
Milk anyone?
@@Dragon-Slay3r no
Doing a Gordon Ramsey Marathon at 2Am was not the brightest idea I've had. My Stomach is dying...
+VerticalVoid its seven am i have nothing to eat and why am i even up anyway D:
*****
Lol.
Reads this comment. Looks at the clock, 1:34.
Yeah I know ur feel
Gordon ramsey
The story of my life
Her: "he's probably thinking about another woman"
Me: "why can duck be medium rare but chicken can't?"
My man this video is 7 years old mate
@@matiassam2507 youtube algorithm working its magic
@@matiassam2507 then why the tf are you here
Well it's because duck breast contains a lot of myoglobin, which is the pigment that makes red meat red so you can cook duck meat just like you would a steak.
It's actually because of a difference in health risk.
Raw chicken has a risk of salmonella being present. Chickens are the only bird to have it in them, and because of their environment of slaughter due to the sheer volume, they are very likely to get contaminated by the presence of chicken faeces.
Ducks aren't 100% safe, but a lot safer. For starters, they don't have the risk of salmonella by default (but they do have the risk of containing other bacteria) so unless it comes into contact with infected chicken or chicken faeces, it's unlikely to have salmonella.
Similarly, a blue steak is usually safe, but try it on pork, and you're probably going to end up with food poisoning.
I don't do them often but I've been preparing ducks (and parts of them) for years and I can't quite get the crispy skin on them. Today I followed your advice and I think I've got closer than ever.
Really says a lot. Up to this point I've followed my country's "experts" who claimed that if I don't put it on a hot pan I'm wasting the bird.
I'm looking forward to try the cold pan again. Thank you.
Yay, you finally ate a piece of something you made.
+Evilos Customs I said that out loud too like, "Huh, he ate it."
Evilos like he doesn't know what his food tastes like at this point? He doesn't need to try something he has made 1000 times.
Evilos yes that a very first time i saw
Evilos That was my first thought LOL
Evilos The camera crew is probly so lucky
Thank you for coming into my home and making it easy for me to cook well. Particularly I wish to thank you for showing me knife skills, alternatives for equipment I don't have and the "over the shoulder" advice on so many things culinary. When Gordon Ramsay speaks I listen, watch and do a whole lot better. That's not even counting the confidence that comes your to-the-point presentations. What a gift.
Stephen Thompson Stephen you are very polite. I like that. Keep on going you cookanator you. Tear it up bro.
I watched the video a few times before I attempted the steps. Perfect results! I've baked whole ducks in the past but this was the first time I cooked a single duck breast. Truly remarkable. I oven roasted some Brussels sprouts in a separate pan with it in a fruity olive oil at the same time. A delicious combination.
Sounds tasty barbara
I’m not a big Brussels sprouts person but I’m sure I’ve never had them prepared right. Must have been delicious
How long do you leave the Duck breast on either side in the pan?
I'm wanting to try it for the first time and want to do it effectively.
How long you cooked in oven ?
Just cooked this and it really came out great, got a bunch of compliments! The duck breasts that I had were a bit larger so I was slightly skeptical about the timing, but made sure I seared the skin well and also a bit on the other side, then put them in the oven for 8 minutes, then rested for about 5-7 minutes. On the inside they were medium, pink, so juicy and tender!
What are the seasoning spices you used ?
0:07 why did he have to put it down like that tho
why did he feel the need to do that
Right?
he literally slammed that shit
He literally just dropped it idk why you guys think he slammed it just because it makes a splat doesn’t mean he threw it like get some common sense guys cmon. I’m completely kidding I just got carried away 😂
Cooking this for the wife tonight. I learned something new.
Thank you.
Update: I followed your recipe and actually got a high five from my wife during our Saturday candle lit dinner. I always try to cook nice things for us and your instructions for duck was spot on. Thank-you again.
Glad it worked out lol
I tried this recipe a dozen times and it never failed me! Amazing, friends love it, super easy. Thank you!
How long do i need to put the duck in the oven?
@@leonelaalge577 I believe he said 6-8 minutes
@@leonelaalge577 ontil it is cooked through, if you whant to avoid the risk of getting Salmonella. That can make you very sick and in worst case kill you.
"nice, high, hot heat"
use hot heat! not the cold one!
guguigugu lol :D
+guguigugu What about Canned Heat?
Volkamar dont use that one it's terrible!
+guguigugu hahaha I just lost it! Hahaha
+guguigugu but the worse is the frozen heat
Thank you so much for including cooking temps and times! These videos are great but I'm often left confused about those details when they're omitted.
I like how Gordon doesn't take forever to explain, you can just pause the video when you need to do something and it's nice and easy
I hope he makes it big someday and become a world renowned chef. Maybe he’ll compete in Masterchef.
yep he looks really talented. Buat Masterchief is really tough, I doubt he will manage.
I bet he can't make sausage like that Ramsay guy. What was his name again? Grodon? Barton? Oh right! Bolton! Ramsay Bolton!
Seems like he could make a living outta cooking someday
No other chef on the planet has lost as many Michelin stars as Gordon Ramsay has
@@butler-macdonald8351 I see you commenting a lot on this video about his Michelin stars, are you perhaps undercover jaimy Oliver?
Love to learn from Gordon. His food looks so amazing.
What are you talking about - it doesn't just look amazing, it IS amazing.
lol
Just the looks
@@markmilmag999 can you taste the food he cooks on-screen? Fucking idiot.
@@viyemp1681 he's a Jamie Oliver fan... Let him be in peace
Very basic cooking from gorfon
what i like about gordon is that he sometimes eats with his fingers, that is something you don't see often
For those of us in the United States 200ﾟC is about 400ﾟF.
You dropped this 👑
Glad I read this I thought something was off. In the Oven now at 200 looking at comments. Thanks
In other words, in the stone ages.
How long into the oven?
@@be.real. 6 to 8 min
why does it feel like every time he’s giving a taste his face is like “shit, I fucked up, but I’m not gonna show it”
🤣🤣🤣
To me his face looks normal when tasting something, unlike the exaggeration from tik tok chefs that say “mmm” before their tastebuds even touch the food
You should check out his infamous grilled cheese vid from a year ago. That vid is the pure embodiment of that.
That's your face.
Just like professional musicians they mess up all the time but keep going the audience won’t be able to tell the difference
Why slice when YOU CAN BITE IT LIKE A MAD ANIMAL!!!!
+iShrimpEater I read this in Ramsays voice lol
You seem to be in the wrong place
+Jeremiah Hamilton me too lol
preach
eating a whole piece is not a act of a wild animal but it is a act of a real man like me
I don't understand why some people don't like Mr. Ramsay. The guy is an absolute genius in the kitchen. It's tough to watch and not be hungry after he creates a dish.
They get offended over his aggressiveness. The dude's militant with his expectations but he's got a hell of a big heart.
They're too ignorant to know he's rough cause he wants you to be proud of yourself. Also to do things the right way and with pride. What you want him to do, talk baby talk.??
This is why the man is a Superstar he shows us how to cook quality food at home with basic skills and knowledge with quality produce.
There's so much shaky camera movement in his short cooking videos that I feel like I'm watching a scene from a war movie.
Trust Gordon Ramsey to get it right - he is my hero ! I followed his recipe and the duck breasts were perfect. I left them to cook in the oven for 7 minutes.
Just made it for a special dinner tonight and my fiance said it was the best thing I've ever made 🥰 Thanks, Gordon! 🥳
It’s cause fuggin duck is the best meat ever
THANK YOU FOR THAT!!! Sorry for the CapsLock, but no one explains what to do if the saucepan cannot be put into the oven. I understand of course that I can transfer the meat and all the fat and juices to a tray, but it is not the same unless one preheats that tray. I may seem stupid, but I love that Gordon explained that to everyone
Same.
i watched this video and bought some duck breast and tried it. OMG it is so well cooked, best duck i ever had and i made it myself. Thanks Gordon Ramsay!
Hello! Kindly inform if you added only salt and pepper. Thanks
It came out PERFECTLY! Thank you. It was delicious as were the pan fried potatoes in the duck fat with salt, pepper and rosemary. So good !!!!
Darci Michaels How does it taste like tho
Like good duck
@@zxddyyaxel3224 Chewy bacon
1:30 "Duck fat, makes all the difference"
- Santino D'Antonio -
This doesn't have half as many likes as it should do
Thank you, Gordon! Just made this for my Wife and me on Canadian Thanksgiving 2023. It turned out incredible! Used organic sea salt with herbs and sided with a salad of diced tomatoes, Mayan sweet onion, and diced Honeycrisp apples with salt, pepper, and olive oil. Paired it up with some Casillero del Diablo Carmenere wine and some good conversation! Will definitely do this again.
I want to makes duck for thanksgiving but was considering traditional sides. Thanks for commenting this.
This cameraman.. I wonder if he sees these comments.
i dont even think he sees what he's filming
i think they filmed it in 4:3 So it kinda zoomed
I think it's the editor.
I am strangely surprised over how good this video is. Gordon nails all the details and makes it so easy in the process.
And he didn’t take 15 minutes to do it!
Sincere thanks, Gordon. I saw some decent duck breasts at an upscale grocery store in my area and bought a couple on a whim. Was a little nervous about how to prepare them 'cause I've never cooked duck before. Talk about skin!
Looked around for recipes online and most seemed pretty complicated.
Love how you say it's easy, just season 'em with a little salt and pepper and slowly render the fat. I fixed it with some nice jasmine rice and roasted asparagus and a sweet soy sauce. My husband thinks I'm a genius!
How do you do lamb?
WoodyLittle Well, your husband's lucky. Haha sigh
Depends what cut of lamb
I wish I had your kitchen bravery! Well done!
@@tagheuer001 Its really not that hard to follow steps lol
Do lamb anyway you want just make sure to use *THE LAMB SAUCE*
I tried to watch this video with the DuckTales theme in the background, that worked surprisingly hilariously.
Yessss he tasted it! I don't know why, but I love it when chefs taste what they make at the end. It's like the finishing touch! aha
Really all chefs should be tasting there food i know i do :)
It's key to take a bit out of the things you create to see if they need something before served...And that's an amazing bonus when cooking. I call it the effort tax :3
Really, as a chef I rarely taste my creations rather witness my audience enjoy thier food
I was gifted a duck breast, I had never cooked one before. Thank you for this simple cooking video
I love every single dished he did ! All the time ! Look at him cooks, I just want to eat immediatetly !!!
I cooked it! Done. Too easy. Excellent 👌. I kept the fat! Thank you very much appreciated. From Australia 🌹🇭🇲
His face on 1:59 was like "damm, did I did this shit?"
This guy has remained brilliant for many years. He's one of the few people I would like to meet.
Just remember, when he says 200 degrees, he means Celsius, which is 395 F.
Thanks for the reminder. I almost botched that one.
thanks buddy, glad I could find your comment
Was literally looking for someone to confirm lol
Thank goodness I noticed the ‘c’ by 200 degrees, lol.
Thank you so much for pointing it out👍🌹
@Crazy Glasses he is from the uk you donut
@Crazy Glasses how ignorant can someone be ??
@Crazy Glasses My guy is so american he calls everyone who uses proper measurements "fraud"
Wish the imperial system didn’t exist so mess ups like these don’t happen
You know, this is the first time I've seen Gordon eat something that he's cooked on these little shows. :P
If I cooked with as much butter, oil, and salt as Gordon Ramsay (world record holder for most Michelin stars lost), I'd refuse to eat my food as well... anyone who is hoping to live to see their 50th birthday should avoid eating anything cooked by Gordon Ramsay.
@@butler-macdonald8351 Gordon is already beyond 50 y/o mate with that kind of cooking. not sure why the hate
I don't know if I am intimidated by him or in complete awe. BRILLIANT
Will be doing this now for Christmas Eve. Hope it works 🤞🏻
howd it go?
@@Bruh-vd1pp It went really well actually. Meat was tenders as fuck and the flavor was amazing. It also really isn’t as hard as it may seem. Can definitely recommend
Thanks so much for your video on how to prepare duck breasts. I have made duck before (an entire duck) but never duck breasts. It is a genius recipe - simple, fast and absolutely delicious. I followed your recipe exactly as shown and it was a success. Merci!!!!
Thank god I found this, my husband is bringing home 5 ducks from his hunting trip tomorrow and I never cooked duck ever!
You're a good wife.
Fucking Delicious.
Gobbersmack a hot one too
Irina Parris lucky guy your husband haha
Shame you are not dyslexic otherwise the orgy sounded good.
How long is the transition of the cold pan: starting on low, the gradually raising the heat to high (in terms of minutes)?
I also use this technique for chicken thighs. For my electric cook top, it is slow, so I go by the browning. Check after 4 minutes, if lightly rendered fat then increase heat. Next steps should be light brown, medium, then golden. Note that the intervals get shorter in minutes. Gas cooktops are much faster!!!
Big fan of your work Gordon, Never ever cooked duck before so this will definitely be my guide for tonight!
So glad I've now seen this, good to know where funny edits start.
Must be nice to always get everything right the first time 😊. I can’t explain it, but I’ve lost my cooking mojo. Thank you for inspiring me hugs 🤗 from BC Canada
Love watching Gordon cook one of my favourite things to do ever since I was about 14
Thank you for saving (my) Christmas 2019!
This was a fantastic tutorial. First time cooking a duck breast and it was delicious :D
Followed the instructions and had the best duck-breast ever. Thank you, Gordon!
I’m south Louisiana we take duck breast and wrap it around a jalapeño that is stuffed with cream cheese ( seasoned with fresh herbs, cracked black pepper and garlic), then wrap that with bacon. And grill it or smoke it.
We call them Armadillo eggs. It’s some good eating!! C’est bon!
why does chef Ramsey always look like he’s in a hurry 😂
Food is his drug
He has to take a piss
IT RAMSAY
Even in a simple homecooking video, you can still feel the traditional "Ramsay Intensity" with the camera positioning and his dramatic mannerisms.
“Nice, high, hot heat”-Gordon Ramsay
Mr Gordon trying my first duck today in the 8 years of cooking I'm excited thankyou for making a video!
today I bought a couple of duck breasts from Aldi for $9.99, and im trying this method. I'll let you know how it turns out.
And?
How'd it go??
Same lol
This is why I'm here, too!
he's still doing it
Our duck turned out wonderfully thanks to this video. Thanks Gordon Ramsay!
I made this and it was delicious! The crispy skin you have to taste to believe
It was DELICIOUS!! Note: 200° celsius = 392° F - I served with rice that I lightly toasted with some of the rendered fat and some coarsely grated orange zest. On the side, a little cranberry orange compote. Thanks Chef!
made these for valentines dinner tonight! So good and my husband was blown away! thanks Gordon!
Thank you chef Ramsay! Tried this recipe and it came out perfectly! Even saved the leftover fat for frying some potatoes, 10/10 would eat again!
Use the broth to make gravy instead
Roast rosemary duck with stuffing and mashed taters n gravy.
That’s how you prepare duck. Add maybe some veg. Buttered asparagus would be good.
Absolutely brilliant video, the duck cooked to perfection.
Excellent fast operator. Love you Ramsay. 🌺🇭🇲
Can you imagine how much better Gordon's content would be if every video wasn't zoomed in to the max?
Just tried this, so simple but so good, duck easily my favourite meat
Duck is absolutely brilliant if cooked properly 😍😍
In the oven it is cooked skin side down correct? I want to ensure I understood correctly.
Reason to ask, at about 1:09-
1:17 ish , it made me wonder.
Maybe when he took the meat out, he flipped it over for some reason, so when he tested the bouncy results, he said turn it- and I see it was meat side up.
This is my go-to for a duck breast recipe. Always comes out perfect :)
How long did it take to sear before going into the oven?
@@GeorgiaAndrea 5-10 minutes...until most of the fat has rendered and is golden brown.
Used this as a guideline every year. Amazing every time.
I love the explanations as to why you're doing certain things!
Tried it today, huge success, tender juicy meat and crispy skin. I used the rendered fat to fry some new potatoes, delicious!
Excited to try this tonight for Valentines!
Turned out great- thank you chef!! I used the duck fat in the mash instead of butter ;-)
Hubby came home with a couple duck breasts today. I'm a vegetarian but cooked em up like this. He hasn't stopped raving about it!
I really don´t understand those comments, when you overcooked, or did not done well. Going step by step as mr. Gordon says in this video, I have done it just perfect, and it was my first time to making duch breast, Thanks to your perfect advices, otherwise I could throw away this, I think, quite expensive bird. Cheers!
First time cooking duck and used your recipe. My son and partner were licking out their plates. I followed this recipe to the T... thank you!
1:59 I really thought he was gonna say “it’s hideous!”
Easiest method explained so simply and the first time I cooked duck it was PERFECT, thanks Gordon
0:40 sounds like creepers, lol.
How old were you when you made this comment? 😂😂😂
@@khuntasaurus88 :"""") The real question is how did you find this comment.
Tried these techniques today, but grilled the duck breast outdoors on my wood stove. Not sure if I've ever made duck that tasted this good.
I made this and it was fannnnntasssstiiiiiccccccccccc!!!!
just cooked this. could not have worked out better. best duck ive ever eaten.
Sorry if I sound stupid but cooking duck can be like cooking beef right? It doesn't need to be well done unlike chicken right?
Not a stupid question. As you see from the video, 1:40 and onwards, there's still some colour to it. So yes, kind of like beef.
It only doesn't need to be well done, it gets dry really quick when you cook it well done, so don't cook duck well done.
JonasK
Medium rare is for "sophisticated" white people.
Medium rare is for people that know how to eat beef.
THIS
Thank you m Gordon. We watched and learned and tonight we were not afraid. The duck turned out perfectly. Bravo
Special plan for our wedding anniversary... try something new. Have never cooked Duck before though we most certainly will again.
Easy, foolproof, delicious.
Thank you again
Eric: told you the duck was not burnt.
Oh no
Fellow Americans his oven is set at 200 degrees Celsius which is 400 Fahrenheit! Don’t be like me and cook it at 200 F for an hour.
Happy Easter Gordon!
Brilliant, first time cooking duck and this method worked perfectly for me, thanks Gordon !!
Watching this while eating my greasy duck breast sandwich, damn my roommate sucks at cooking compared to Gordon
So make it yourself next time! :p
Amelia Bee Every two days one of us cook a meal.. i am not comfortable with meat products so i usually cook pasta or something like that, which is easier :D
good god
TheFallenJ Well, make him watch Gordon then.
+TheFallenJ Oh no! Are you a veggie?
Good straight instructions and rationale. Thanks. I've got a bundle of duck breasts with skin which I harvested myself and now need to learn how to prepare properly. I'll use this method.
Meanwhile in Hell’s Kitchen: “It’s a duck breast...uMmMmmMMmmM”
Gordon Ramsay. The only chef's food that looks as good as anime food in real life
He never scored the skin first,
colm eire You don’t score duck’s skin to cook
amri amran on his other videos he did
Kaian凯安
I asked him for you. He said mind your own fucking business
@John Smith lol
@@AmriTiBriOlym In traditional french cooking you do
Just had my first duck hunt, so I am so happy to hear this advice!
Is it 200º Celsius or Fahrenheit?
Nicole Dashiell at 0:06 there's "C" on the oven display, so it must be Celsius.
Raziël Makenshi Thank you! Didn't notice that.
Nicole Dashiell English chef = C
jonoc5 I assumed so but then I started second guessing myself because I didn't know where the show aired.
Nicole Dashiell Actually yeah i just realised that he does all that stuff in the US. I'm used to his UK shows though so...whatever...