Gordon Ramsay Hell's Kitchen Crispy Skin Duck Breast Recipe

[@CopenhagenDreaming]

Very weird to have a description of cake fondant when she's talking about fondant potatoes... Really doesn't make it seem like much care went into the making of this video.

[@alexishill9528]

Very irritating

[@simoncrawley3396]

You won me cutting the duck 'skin down'. Excellent vid.

[@grishasquortsoff5296]

Damn straightforward and authentic approach/ Stylish, conceptual, and simple at the same time. Love it! Thank you! 💙

[@daburg8110]

Great video, love the way you explain with patience........great chef, make it look simple

[@surrender2sobriety]

Inspiring, thank you, I'll try this, I've been trying to succeed at duck for a while coz I love it!

[@hazelb7218]

is the potato cooked from raw???

[@georgefall2016]

There is no way I just witnessed this, that duck will be dry if it’s just been cooked on the stove and that fondant/ hockey puck saw no stock so how’s it gonna be cooked in the centre

[@deanolium]

It's not really a fondant potato though, since the key part is it needs to be slowly roasted in stock after browning the ends.

[@Never_fly]

Im just watching this to see Chef Christina we need more Chef Christina content

[@Flamingpangolin]

Oh yay a 4 pan dish...oh 5...oh wait I need to season leaks on my counter and a built in grill?

[@zhevake]

1:21 what is it?

[@Skelldr]

Fondant potato it’s not the same as fondant 🤣😂

[@bigyoshi2731]

???

[@bigyoshi2731]

Oh now I get what you mean. She just seared it lol

[@Skelldr]

@@bigyoshi2731 I was talking about that info text at 1:00 where they explain what fondant is. This has nothing to do with fondant potatoes 😂

[@bigyoshi2731]

@@Skelldr oh. I feel double stupid now.

[@Skelldr]

@@bigyoshi2731 Don’t feel that because your actually right. Traditionally you should add stock to your fondant potatoes and not just sear them in a pan. Also I worked as a chef for 15 years so I’m specially nerdy about these things.

[@Silverlightbird]

Hmmm .. THAT is sth i would like to eat on my WEDDING ;D

[@bolingerneurenburgh6177]

What would this dish cost?

[@SriAurelia]

Looks good, but is there a reason for not seasoning the duck skin with the 5spices in the beginning? Would the skin taste to much like chinese duck breast? At least in many chinese recipe the skin are season before, so the aroma from the spices can develop with the heat and the duck fat.

[@KINGAMSTAFF1]

I guess it may be because the spices are quite delicate and fine in structure and because you cook the duck like 80% of the time skinside down you probably would burn them and it would get bitter. Im no chef, just a home cook but thats what I believe.

[@HammeredChef]

@@KINGAMSTAFF1 You are correct.

[@Glee73]

chinese style roast duck, the seasoning goes into the cavity of a whole duck, not on the outside of the skin.

[@louismcgregor1765]

I was impressed I would be happy if she was my h chef.

[@per-arnejohansson4565]

She does not reveal the coocking of the duck, seems a little bit under to me.

[@chriseyevans2221]

If you take the sinue of it won’t shrink!!

[@simoncrawley7430]

Raw potato and duck sashimi, nice one...

[@neomage2021]

In now way was that potato confit

[@user-fm3nl3vs7t]

That potato can definitely not be cooked 😂

[@tofunimate86]

Tom screwed up the duck dish XD

[@seancrawford406]

Looks bea

[@lancevo5545]

looks like she burned the duck skin

[@damaran834]

And seemed like she tried to hide it by lightly covering the duck with the cherry Demi

[@isak6585]

@@damaran834 Yeah seems stupid wouldnt it ruin the crisp and make the skin soggier

[@damaran834]

@@isak6585 what she should’ve done was started the duck fat side down in a cold pan in order to help render all of the fat and get it nice and crispy

[@norfolknchance657]

Creamed "leaks" eh? Better put a bucket under them....

[@erikvanvelzen]

It's leek not leak

[@SuperEmmitt1]

Just annoying.