Gordon Ramsay and his brigade of amateur chefs served this recipe as a starter to diners in the F Word restaurant.
Serves 4
Makes about 1.5 litres
1. Preheat oven to 200°C/Gas 6.
2. Score the skin of the duck breasts in a criss-cross pattern. Toast the Szechwan peppercorns in a dry pan until fragrant, then tip into a pestle and mortar with a little salt and pepper. Lightly crush the mixture and use to generously coat the duck breasts.
3. Place the duck breasts, skin-side down, on a dry ovenproof pan and cook over very low heat to render down most of the fat. This may take 10-15 minutes, depending on the thickness of the fat.
4. Place the sugar in a small saucepan with a cup of water. Gently heat, stirring occasionally, until the sugar has dissolved. Add the lemon zest and mix through. Increase the heat and boil the liquid for a few minutes until slightly thickened. Tip in the gooseberries and gently poach for 2-3 minutes. Leave to cool in the syrup.
5. For the sauce, place the red wine in a pan, season with a little salt and pepper, and boil for 7-8 minutes until reduced by half. Pour in the stock and reduce again by half.
6. Drain off most of the fat from the duck, then turn up the heat fry until the skin is crisp. Add a touch of olive oil, turn them over and cook the flesh side for 1-2 minutes. Place the pan into the hot oven for 8-10 minutes for medium-cooked duck, which should be slightly springy when pressed.
7. Stir the honey into the sauce. Take the pan off the heat and add a few knobs of butter for shine, swirling the liquid to melt the butter. Transfer the gooseberries to the sauce to warm through, adding the syrup according to taste. (If you prefer a smooth sauce, press the gooseberries through a fine sieve and mix the purée with the sauce). Taste and adjust the seasoning.
8. Parboil the potatoes, drain and slice thickly while still warm. Sauté the garlic in pan of hot olive oil, add the potatoes and cook until brown and crisped on the outside.
9. When ready, rest the duck on a warm plate for a few minutes. Wilt the spring greens with a few knobs of butter in a hot pan. Season well then divide among warm serving plates. Slice the duck breasts thickly on the diagonal and fan out over the spring greens. Spoon over the sauce and serve with the sautéed potatoes.
10. For the stock roast the chicken bones at 200°C/Gas 6 for 20 minutes.
11. Put the carrot, onion, celery and leek in a large pan with the oil and cook over a medium heat until golden. Add the herbs, garlic, tomato puree and flour and stir for a few minutes. Add the roasted chicken bones, cover with plenty of cold water and season lightly. Bring to the boil and skim.
12. Simmer for 1 hour and then pass through a chinois/sieve. Adjust the seasoning
Gordon Ramsay's Sunday Lunch and Other Recipes from the F Word published by Quadrille, photography by Jill Mead.
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