Gordon Ramsay Recipes

Gordon Ramsay's Gressingham Duck recipe sumptuous and relatively easy to recreate. Great for a romantic dinner with your partner or extended for a small dinner party. Gordon Ramsay is a truly global star in the cooking world. Gordon is absolutely a love him or hate him chef, he's flamboyant, opinionated and a perfectionist in his kitchens; woe betide any slackers that fall under his gaze; >>>

which means his creative output in the kitchen, on Television and in his books is truly outstanding!Gordon Ramsay now has restaurants in the Connaught, Claridge's, Mayfair (Pétrus), and Dubai (Verre) and eyes on many more sites. You can read reviews of Gordon Ramsay's restaurants here and book your own special place to dine at his tables.

Gressingham Duck with Chicory Tarts

From Friends for Dinner

Serves 4

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
250g/9oz puff pastry
4 medium heads chicory
30g/1oz light soft brown sugar
50g/2oz butter, plus a good knob
2 tbsp balsamic vinegar
1 carrot, diced
1/4 celeriac, diced
½ small Savoy cabbage, finely shredded
15ml/1 olive oil
75g/3oz smoked lean bacon, cut in small cubes
4 breasts of Gressingham duck, about 175g/6oz each
1 tbsp clear honey
2 whole cloves
sea salt and freshly ground black pepper

Method
1. Roll out the pastry to 5mm thickness. Cut out four rounds a good 3cm larger than the diameter of your tartlet tins, that is 11-13cm. Prick the bases lightly and chill to rest. Preheat the oven to 200C/400F/Gas 6.

2. Using a thin sharp knife, tunnel-core the chicory to remove as much of the hard core as possible, yet still keeping the leaves together. Cut the chicory across so you have the dumpy section from each about 3cm tall. Set aside. (Use the leafy tops in salads).

3. In a small saucepan, dissolve the sugar in a small sprinkling of water, then add the butter. Melt it, then boil for a minute or so. Mix in the vinegar. Pour this into the tartlet tins. Season the chicory sections, then press one down into the caramel in each tin, cored side up.

4. Fit the pastry discs on top, tucking the edges down inside the tin around the sides. Bake for 12-15 minutes until the pastry is golden brown and crisp. Once or twice during baking carefully tip out any juices from the tins. The chicory will soften and take on a delicious caramelised flavour. Remove and allow to cool a bit whilst you make the rest of the dish.

5. Blanch the carrot and celeriac in boiling salted water for 3-4 minutes. Add the cabbage and cook for a further 2 minutes. Drain and refresh under cold running water. Wipe out the pan, heat the oil in it and fry the bacon lardons for about 5 minutes stirring once or twice. Set the pan aside.

6. Trim the duck breasts neatly, then score the skin, taking care not to cut through the fat as well. The closer the scoring lines are together, the crisper the cooked skin. Heat a non-stick heavy based frying pan and when hot, put in the duck breasts, skin side down. Cook for a few moments to brown. Fat will seep out. Tip this away so it does not burn. Turn the breasts and brown the flesh side. Season as they cook. Turn once more and baste the flesh side a few times with the pan juices. Cook for a total of 8-10 minutes. Duck is best served slightly pink and juicy.

7. Remove the duck breasts from the pan and keep warm, saving the juices that seep out. Drain off the excess fat from the pan, but hold back the meaty juices. Add the honey and cloves,then return the duck breasts with their juices, and glaze with the honey mixture. Give the skin side one more turn in the pan to crisp it, then remove the breasts and leave to rest briefly.

8. Meanwhile, reheat the bacon lardons, then add the knob of butter and return the cabbage mixture to the pan. Stir gently until piping hot. Check the seasoning, then spoon in mounds in the centre of four warmed plates. Sit the duck breasts on top (cut into slices diagonally if you like) and trickle over the pan juices. Carefully turn out the chicory tarts, loosening them with a table knife if necessary, and place one on each plate. Using a thin spoon handle or table knife, gently separate the chicory leaves to give a rose effect.

Serve immediately. Enjoy!

Gordon Ramsay's Secrets

Gordon Ramsay is the most celebrated chef working in Britain today, with a well-deserved reputation for fabulous food. Here, he reveals how he transforms ingredients into the sublime dishes for which he is so justly famous. Much more than a collection of his superb recipes, this inspirational book passes on many of the secrets of his cooking techniques, knowledge and skills. Recipes are presented in a straightforward and comprehensive way with detailed descriptions of Gordon's special techniques, his innovative short-cuts, and other culinary hot tips with close-up photography. With recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, breads and pastries, as well as flavourings, stocks and dressings, this unique cookbook is destined to become a classic kitchen reference book

Gordon Ramsay's Passion for Flavour

Availability: usually dispatched within 24 hours.

Written by the winner of the 1996 Chef's Chef Award. This is a collection of 100 recipes, each with step-by-step instructions, including ideas for soups, starters, salads, fish, meat and desserts. It focuses on the freshest of ingredients, the minimum of butter and the cream and the cleanest, deepest flavoured stocks as a base, conjuring up dishes which should never fail to excite the palate. Many of Gordon Ramsay's most famous recipes have been adapted for the domestic kitchen and are presented here.

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