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Gordon Ramsays Duck Breast With Cherry And Port Sa... Recipe

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Gordon Ramsays Duck Breast With Cherry And Port Sa...
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Ingredients
12
Count
Nutrition
383
Calories
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Ingredients:

Directions:

  1. Place the peeled and chopped potatoes in a pan of cold water.
  2. Season with salt and cook with the lid on for 12-14 minutes until the
  3. Potatoes are tender.
  4. Drain, and return briefly to the heat to dry them out.
  5. Mash the potatoes with a generous measure of olive oil - anywhere
  6. From 1-2 tablespoons, depending on the desired consistency.
  7. Season with salt and pepper and keep warm until ready to serve.
  8. Sprinkle the duck breasts with salt and pepper and rub all over.
  9. Place a large frying pan over medium heat and add the duck breasts,
  10. Skin side down.
  11. Fry for 4-5 minutes until most of the fat from under the skin has rendered down and the skin is golden brown.
  12. Turn the duck over and lightly brown the other side.
  13. Remove the duck from the pan and keep warm.
  14. To make the sauce, drain any excess fat from the duck pan and
  15. Deglaze with the port – allow to bubble for 30 seconds to remove the
  16. Alcohol.
  17. Add the duck back into the pan with the cherries and thyme.
  18. Pour in the chicken stock and bring to the boil.
  19. Lower the heat to simmering point and allow the sauce to bubble away until the mixture is reduced to a third.
  20. Remember to turn the duck occasionally to ensure it cooks evenly.
  21. Add the cold butter and shake the pan until the butter has melted and the sauce has thickened slightly.
  22. Remove from the heat, take the duck out to rest for approximately 3 minutes.
  23. Place all the pak choi leaves in a large bowl (cut any large ones
  24. Into half lengthways) and drizzle with olive oil, soy sauce and a
  25. Grinding of pepper.
  26. Crush in the garlic and toss together in the bowl with the other ingredients.
  27. Heat a separate frying pan until hot and sauté the pak choi for 1-2
  28. Minutes, until just wilted.
  29. Divide the pak choi among warm serving plates.
  30. Carve the duck breasts into three slices and arrange over the pak choi.
  31. Spoon the port and cherry sauce over and serve the mashed potatoes alongside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 382.82 Kcal (1603 kJ)
Calories from fat 187.03 Kcal
% Daily Value*
Total Fat 20.78g 32%
Cholesterol 156.5mg 52%
Sodium 933.7mg 39%
Potassium 1226.69mg 26%
Total Carbs 13.71g 5%
Sugars 7.46g 30%
Dietary Fiber 4.53g 18%
Protein 38.88g 78%
Vitamin C 192mg 320%
Vitamin A 0.1mg 2%
Iron 6.6mg 37%
Calcium 791.1mg 79%
Amount Per 100 g
Calories 63.56 Kcal (266 kJ)
Calories from fat 31.05 Kcal
% Daily Value*
Total Fat 3.45g 32%
Cholesterol 25.98mg 52%
Sodium 155.02mg 39%
Potassium 203.66mg 26%
Total Carbs 2.28g 5%
Sugars 1.24g 30%
Dietary Fiber 0.75g 18%
Protein 6.45g 78%
Vitamin C 31.9mg 320%
Iron 1.1mg 37%
Calcium 131.3mg 79%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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