How To Cook Duck Breast, Caramelized Figs With Ricotta By Gordon Ramsay At Almost Anything HD

Hello And Welcome to Another Gordon Ramsay cooking Show On Youtube. Here Are The Subjects You Gonna See In This Video: 1. How To Cook Duck Breast in Pan? (00:20) 2. How To Make Caramelized Figs With Ricotta?(03:43) Please Make Sure To Read Texted Free Guide For This Video :) 1. Duck with orange or cherries is such a classic, but there is no reason why you can’t pair it with other fruit or vegetables, such as rhubarb, gooseberries, or, as here, with blackcurrants – anything with a little acidity to cut through the meat’s richness. Baby new potatoes and chopped greens would make ideal accompaniments. 2 duck breasts, skin on Sea salt and freshly ground black pepper FOR THE SAUCE 150ml dry red wine 2 garlic cloves, skin on and lightly crushed A few thyme sprigs 150ml duck or chicken stock 3 tbsp blackcurrant jam or conserve 25g butter, cut into cubes 1. Preheat the oven to 180°C/Gas 4. 2. Score the skin of the duck breasts in a crisscross pattern, then rub with salt and pepper. Place them skin side down in a dry hob-proof roasting tray and cook over a very low heat to render most of the fat. This may take 10–15 minutes. 3. Meanwhile, make the sauce. Place the red wine in a pan with the garlic and thyme and boil for 7–8 minutes until reduced by half. Pour in the stock and reduce again by half. Stir the blackcurrant jam into the sauce and add a few knobs of butter to give it a shine. Taste and adjust the seasoning, then strain through a fine sieve and discard the solids. 4. Turn up the heat under the duck breasts and fry for about 5 minutes until the skin is crisp. Turn them over and fry on the other side for 1–2 minutes until cooked through. Place the tray in the hot oven for 8–10 minutes until the duck is slightly springy when pressed. 5. Rest the duck breasts on a warm plate for 5 minutes, then cut into slices on the diagonal. Place on warmed serving plates. Spoon over the blackcurrant sauce and serve. HOW TO MINIMISE FATTINESS IN DUCK MEAT Normally, meat should be added to a hot pan and sizzle the moment it goes in. Duck breast, however, should be added to a cold pan and slowly brought up to temperature. This is because the breast skin is very fatty and needs time for the fat to run out into the pan, or render. If you added the breast to a hot pan, it would seal the fat in. ------------------------ 2. How to Cook Caramelized Figs With Ricotta? Slow cooking benefits not only meat: it allows fruit to develop its natural sugars too. The figs here are basted in a balsamic vinegar caramel and then roasted gently in the oven. True, we’re talking about 15 minutes here, not several hours, but it is still enough to transform the fruit. Serve with ricotta to keep the dish light. 4 woody rosemary sprigs 12 fresh figs 4 tbsp icing sugar 3 tbp balsamic vinegar 6 tbsp caster sugar 30g butter, cubed TO SERVE 150g–200g ricotta cheese 4 tbsp toasted chopped almonds Zest of 1 lemon 1. Preheat the oven to 180°C/Gas 4. 2. Remove the leaves from all but one end of