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

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

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(10 ratings)

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Cooking time

Prep: 30 mins Cook: 40 mins

Skill level

Moderately easy

Servings

Serves 2

A restaurant-quality dish by Gordon Ramsay made using easily found ingredients

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
1000
protein
41g
carbs
80g
fat
60g
saturates
20g
fibre
0g
sugar
59g
salt
2.49g

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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Method

  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.

Recipe from Good Food magazine, October 2008

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Comments

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ellenh's picture
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Brilliant recipe, couldn't fault the taste of it all together.

lainwilliams's picture
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we loved the cabbage and celeriac, together they made a delicious way to serve cabbage

kiwiinlux's picture
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This was delicious, and easy. I used hazelnuts instead of chestnuts, and cinnamon in the pear instead of star anise, as I couldn't get either of these ingredients at the time. I did add a drop of water to the icing sugar when melting it, kept it on a med heat and the sugar was still white when I added the balsamic, it turned out great. Cooked the pear for 20 mins though over a med-low heat with a lid on the pan. @ Donna - I didn't use the watercress, therefore no call for the white wine vinegar & olive oil which was to dress it :)

barthes's picture

Where did the watercress come from?

akapuleran's picture
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This was really delicious, but I struggled with the caramel. I had three attempts but each time I added the balsamic it became full of hard lumpy toffee bits! Please can someone tell me where I'm going wrong?

buona_forchetta's picture
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Gorgeous, would cook the pear longer though

donnauniacke's picture

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.

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

denise50's picture
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This meal was fantastic, iv cooked this twice the duck was delicious and so was the creamed cabbage!

myrimage's picture
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I only did the duck and it was delicious!

durochef's picture
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Gordon Ramsay!The king!Perfect as usual!

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