Gordon Ramsay: Cookalong Live

Add this feather to your culinary bow with Gordon Ramsay's duck main course from Cookalong Live.

Serves 4

• 4 duck breasts, about 225g each, skin on (Barbary preferably)
• Olive oil
• Salt and pepper

For the mashed potatoes

• 800g medium floury potatoes (e.g. Maris Piper), peeled and quartered

For the sauce

• 200ml port
• 200ml chicken stock
• Few sprigs of thyme
• 50g dried cherries
• 20g cold butter, cut into cubes

For the pak choi

• 2 x pak choi bulbs, leaves separated and washed
• 2 x garlic cloves, peeled
• 1 tbsp soy sauce

How to make duck breasts with dried cherry and port sauce and mashed potatoes

1. 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.

2. 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.

3. 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.

4. 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.

5. Heat a separate frying pan until hot and sauté the pak choi for 1-2 minutes, until just wilted.

6. 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.

© Gordon Ramsay

Watch Gordon's video on how to render and cook duck breasts

Get the rest of the recipes on the Cookalong week 3 menu.

Not quite the duck you were looking for? Try these:
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Blackened five spice duck
Duck with fig and mint couscous
Gordon's Gressingham duck with Madeira
Gordon's honey-roasted duck

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