Pan-fried duck breast with creamed cabbage, chestnuts & caramelised pear

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Gordon Ramsay

5 ratings

Recipe by Gordon Ramsay

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1. Lightly score the skin of the duck breasts, then season well. Place a non-stick pan over a medium heat, then lay the duck in the pan, skin-side down. Cook until the fat starts to come from the duck, then add the garlic and thyme. Turn down the heat, then continue to cook for 15-20 mins, depending on the size of the duck breast, until the skin is really crisp and brown. As it cooks, pour the fat into a large pan for the cabbage.
2. Flip the duck over, cook on the flesh side for 3 mins until browned, then turn off the heat (this will result in meat that is pink in the middle - cook for a few minutes longer if you like it well done). Leave the duck in the pan to rest.
3. While the duck cooks, heat 1 tbsp of its fat in the other pan. Add the celeriac and bacon, then gently fry for 5 mins until the celeriac has browned and the bacon starts to crisp. Add the thyme, then the cabbage. Fry the cabbage for 5 mins until it starts to wilt. Add 100ml water and simmer for 5 mins until the water has evaporated and the celeriac is soft. Pour in the cream, stir to coat, then add the chestnuts and heat through. This can be done up to a day ahead - cook the celeriac in 1 tbsp vegetable oil instead of the duck fat and reheat with an extra splash of cream before serving.
4. Cut the pear in half and use a melon baller or teaspoon to scoop out the core. Place a star anise in the cavity of each half.
5. Place 3 tbsp of the icing sugar in a non-stick pan and heat to make a light amber caramel. Pour in the vinegar and bubble to make a sticky syrup. Dust the pear halves heavily with the rest of the icing sugar, then place the pan back on the heat. Cook the pear for 10 mins until brown and caramelised all over. This can be done up to a day ahead and reheated, adding a splash of water.
6. To serve, slice each duck breast lengthways and dress the watercress in the olive oil and vinegar. Spoon a neat mound of cabbage on one side of each plate. Place a pear half, cut-side up, on the opposite side of the plate and drizzle the sticky sauce around it. Place the outside slices of duck breast on the cabbage and fan the rest of the duck over. Scatter the dressed watercress sprigs around the sides of the plates and serve.

How to shred cabbage

For finely shredded cabbage, cut the cabbage in half so you have 2 quarters. Cut the core away following its natural angle. Place the cored cabbage cut-side down and slice into thin shreds.

PER SERVING

1000 kcalories, protein 41g, carbohydrate 80g, fat 60 g, saturated fat 20g, fibre 0g, salt 2.49 g

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• durocrochef

  02 November 2008

  durocrochef commented on this recipe

  Gordon Ramsay!The king!Perfect as usual!

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• durocrochef

  02 November 2008

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• Myriam

  14 November 2008

  Myriam rated and commented on this recipe

  

  I only did the duck and it was delicious!

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• denise

  15 November 2008

  denise rated and commented on this recipe

  

  This meal was fantastic, iv cooked this twice the duck was delicious and so was the creamed cabbage!

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• Lisa

  06 February 2009

  Lisa rated and commented on this recipe

  

  This was lovely. The veggies were superb and a lovely flavour combinaion. Will certainly be cooking this again.

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• Declan

  14 June 2009

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• donna uniacke

  28 October 2009

  donna uniacke commented on this recipe

  i would love to make this but can someone tell me when to add the white wine vinegar to the duck? and in step 5 do you not need to add some water to make the icing sugar melt? i really hope someone can help because it looks so delicious.

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Ingredients

• 2 duck breasts
• 1 garlic clove , left whole with skin on
• couple thyme sprigs
• 1 tbsp olive oil
• 1 tsp white wine vinegar

FOR THE CABBAGE

• half small celeriac , diced
• 85g smoked bacon , cut into small pieces
• 1 tsp thyme leaf
• half savoy cabbage , finely shredded (see tip)
• 50ml double cream
• 100g cooked chestnut pieces, sliced

FOR THE PEAR

• 1 pear , peeled
• 2 star anise
• 5 tbsp icing sugar
• 2 tsp balsamic vinegar

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 30 mins

Cook 40 mins

Ingredients

• 2 duck breasts
• 1 garlic clove , left whole with skin on
• couple thyme sprigs
• 1 tbsp olive oil
• 1 tsp white wine vinegar

FOR THE CABBAGE

• half small celeriac , diced
• 85g smoked bacon , cut into small pieces
• 1 tsp thyme leaf
• half savoy cabbage , finely shredded (see tip)
• 50ml double cream
• 100g cooked chestnut pieces, sliced

FOR THE PEAR

• 1 pear , peeled
• 2 star anise
• 5 tbsp icing sugar
• 2 tsp balsamic vinegar

PER SERVING

1000 kcalories, protein 41g, carbohydrate 80g, fat 60 g, saturated fat 20g, fibre 0g, salt 2.49 g

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