Gordon Ramsay Christmas Recipes: Pan-Fried Duck with Spiced Orange and Cranberry
This Gordon Ramsay recipe for Duck with Orange and Cranberry Sauce will impress guests this Christmas. Complete the meal with creamed Cabbage and Thyme, and delicious parsnip purée, for a seasonal feast.
Traditional Christmas recipe: Pan-fried Duck Breast
Duck and cranberry are a traditional Christmas combination, but Gordon Ramsay's recipe for Pan-fried Duck Breast with Orange and Cranberry Sauce is a sophisticated treat this yuletide. Round off the meal with delicious accompaniments of parsnip purée and creamed cabbage with thyme.
PAN-FRIED DUCK BREAST WITH SPICED ORANGE AND CRANBERRY SAUCEThis is an elegant main course, perfect for a dinner party over the festive period. I would recommend buying either Gressingham or Barbary duck breasts – both breeds are prized for their superlative flavour. For convenience, the sauce can be made in advance and reheated just before serving.
serves 4
INGREDIENTS:
4 duck breasts, about 225g each
4 juniper berries
pinch of caraway seeds
1 tsp allspice
sea salt and freshly ground black pepper
Spiced orange and cranberry sauce:
100ml ruby port
100g fresh cranberries
finely grated zest and juice of 1 orange
ó cinnamon stick
1 star anise
300ml chicken stock
1–2 tsp cranberry or redcurrant jelly, to taste
30g butter, diced
METHOD:
Lightly score the skins of the duck breasts with a sharp knife. Using a pestle and mortar, grind the juniper berries, caraway seeds, allspice, 1 tsp salt and a few grinds of pepper to a powder. Rub the spice mix all over the duck breasts and leave to stand for about 10 minutes.
Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Fry for 5–10 minutes, until most of the fat has rendered and the skin is golden brown.
Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Remove from the pan and leave to rest in a warm place while you make the sauce.
For the sauce, pour off excess fat from the frying pan and place over a high heat. Pour in the port, stirring to deglaze, and let bubble for a minute. Add the remaining ingredients, except the butter, and bring to the boil. Let bubble until the liquid has reduced by two-thirds and thickened to a syrupy consistency. The cranberries should be very soft; squash a few with a wooden spoon, leaving the others whole. Add any juices from the resting duck. Taste and adjust the seasoning and add a little more jelly if desired. Finally, add the butter and shake the pan to incorporate it as it melts.
Slice the duck breasts on the diagonal and fan them out on warmed serving plates. Spoon the sauce around the duck and serve with parsnip purée and creamed cabbage with thyme (see below) if you like.
Lay the duck breasts, skin side down, in a dry heavy-based large frying pan and gradually turn up the heat. Fry for 5–10 minutes, until most of the fat has rendered and the skin is golden brown.
Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Remove from the pan and leave to rest in a warm place while you make the sauce.
For the sauce, pour off excess fat from the frying pan and place over a high heat. Pour in the port, stirring to deglaze, and let bubble for a minute. Add the remaining ingredients, except the butter, and bring to the boil. Let bubble until the liquid has reduced by two-thirds and thickened to a syrupy consistency. The cranberries should be very soft; squash a few with a wooden spoon, leaving the others whole. Add any juices from the resting duck. Taste and adjust the seasoning and add a little more jelly if desired. Finally, add the butter and shake the pan to incorporate it as it melts.
Slice the duck breasts on the diagonal and fan them out on warmed serving plates. Spoon the sauce around the duck and serve with parsnip purée and creamed cabbage with thyme (see below) if you like.
PARSNIP PURÉE
serves 8
INGREDIENTS:
1kg parsnips, about 8–10 large ones
75g butter
sea salt and freshly ground black pepper
200ml double cream
METHOD:
Peel and cut the parsnips into roughly even dice. Melt the butter in a saucepan over a low heat and add the parsnips with some salt and pepper. Give them a stir, then cover and sweat gently for about 20 minutes, stirring occasionally, until they are very soft and you can squash them with a wooden spoon. Pour in the cream and bring to the boil.
Immediately tip the contents of the pan into a blender or food processor and whiz to a smooth purée. Check the seasoning. Return to the pan, ready to reheat to serve.
Immediately tip the contents of the pan into a blender or food processor and whiz to a smooth purée. Check the seasoning. Return to the pan, ready to reheat to serve.
CREAMED CABBAGE WITH THYME
serves 8
INGREDIENTS:
50g butter
1 large garlic clove, peeled and crushed
few thyme sprigs, leaves only
1 large or 2 small Savoy cabbage(s), finely shredded
200ml vegetable stock or water
90 ml double cream
METHOD:
INGREDIENTS:
50g butter
1 large garlic clove, peeled and crushed
few thyme sprigs, leaves only
1 large or 2 small Savoy cabbage(s), finely shredded
200ml vegetable stock or water
90 ml double cream
METHOD:
Melt the butter in a large pan and add the garlic and thyme leaves. Fry for 30 seconds, then stir in the shredded cabbage. Sauté for about 5 minutes until the cabbage starts to wilt.
Pour in the stock or water and simmer for about 5 minutes, until the liquid has evaporated and the cabbage is tender. Stir in the cream. Transfer to a warmed bowl to serve.
Pour in the stock or water and simmer for about 5 minutes, until the liquid has evaporated and the cabbage is tender. Stir in the cream. Transfer to a warmed bowl to serve.
Recipe extracted from Christmas with Gordon, by Gordon Ramsay (Quadrille Publishing, Hardback, £15)
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