Gordon Ramsays Duck Breast With Cherry And Port Sauce And Mashed Potato Recipe

How to make it

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• 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
• alcohol.
• 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.