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How to Cook Perfect Duck Breast | Gordon Ramsay ctm magazine

Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast.

#GordonRamsay #Cooking

Gordon Ramsay’s Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfP

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  • AINZ COMPANY on October 16, 2021

    Ohh yes I made it thanx master..

  • Connor Allan on October 17, 2021

    How long does the duck fat last for?

  • hunter hill on October 19, 2021

    Love this recipe. I did it with wild wood duck

  • Edwin Kirkland on October 20, 2021

    Thankkk you

  • Zdeněk Král on October 21, 2021

    I never know if it's 200 °F or °C 😞

  • automan224 on October 23, 2021

    Gordon: Playoff hopes
    Duck breast: the Anaheim Ducks

  • John O'Neill on October 25, 2021

    This recipe is not meant for wild duck. Wild duck is too lean.

  • candywrapper14 on October 28, 2021

    Just made it for a special dinner tonight and my fiance said it was the best thing I've ever made 🥰 Thanks, Gordon! 🥳

  • Justin Leong on November 3, 2021

    Jen: (Serve Duck Breast)
    Gordon: uhm… describe the dish
    Jen: It is a fried duck breast.
    Gordon: I am deeply embarassed.

  • Kris Livingston on November 4, 2021

    Fellow Americans his oven is set at 200 degrees Celsius which is 400 Fahrenheit! Don’t be like me and cook it at 200 F for an hour.

  • Corinne Jansingh on November 4, 2021

    Just tried it now, follow Gordon and everything ends well, thanks!

  • Amazing 👏

  • Tim G on November 5, 2021

    No need for oven! You can finish it off on the skillet easily. No need to complicate. Believe me.

  • Saul Chapnick on November 8, 2021

    Is 200 degrees Fahrenheit or Celsius?

  • Diana Gonzalez on November 8, 2021

    How high do you put the heat when you finally turn it on?

  • Sushibushiboo on November 9, 2021

    I made sure mine was cooked all the way through and it was most full of flavor and stuffed. I baked it with tin foil covering 😋 it tastes like rich turkey and better.

  • Michilen Doll on November 13, 2021


  • Barb Ann on November 19, 2021

    Great video! Awesome and to the point quickly. Some other videos I watched….ho hum…talk way too much and I have to skip through to get to the important parts. I have a moulard breast I raised from egg to fridge, and processed myself so I have full confidence on it's quality from what it was fed to how it was handled. I am so excited to finally cook it now and this video is great!!!! I was a little nervous about the "blood" but also don't want tough….I cooked a goose breast a while ago(also I raised from egg) and was so worried my fiance wouldn't eat it if it were a little red so I over cooked it and it was tough, but it was great ground up and made into goose breast salad, lol, but lesson learned and I don't want to do that again….it's a good backup plan when yah mess up, lol! I don't like to waste anything. Very Excited!!! Thank You!

  • Chris Williams on November 21, 2021

    I learned that simple is not necessarily bad, out of the 100s of seasonings you can buy in stores, Gordon just uses salt and pepper for everything

  • Terra011 on November 23, 2021

    I hope that isnt Donald Duck

  • Over On The Wild Side on November 25, 2021

    I’ve never watched Ramsay before, that was an incredibly helpful how-to!

  • CreamyChoclate LobsterWarrior. on November 26, 2021

    I never understood letting it cool before cutting. Who wants to eat cold meat?

  • Yashasvi on November 28, 2021

    Someone gotta give him some spices..

  • Ranger Jenkins Bersenkins on December 8, 2021

    Perfection i made the best duck i have ever tasted

  • ZiSt1989 on December 13, 2021

    no way. knorr chicken stock pot is missing.
    marco pierre white does it this way, and he was that chef's master. back to lessons, mr ramsay! (it's your choice). 😅

  • Roger Spencer-Jones on December 15, 2021

    “Push your fingers in there. It’s a bit resistant but still quite bouncy”. Three fingers, one in front two behind…..

  • heyysimone on December 18, 2021

    It freaks me out that theyre pink on the inside because chicken shouldnt be and i equate duck to chicken

  • armacham on December 18, 2021

    200F or 200C for the oven?

  • Mads Olsen on December 22, 2021

    Duck should NOT be red

  • Old Mick on December 24, 2021

    Say wotchoo like gawd. That skin is not crisp.

  • Y20X TongvaLand on December 25, 2021

    How to cook perfect fuck breast.

  • datnigga mimo on December 25, 2021

    Chef Ramsay doesn’t appear to be the type to discard the ‘fishcale’ 😬

  • Bassjunkie on December 25, 2021

    But all I shoot is redheads.. should I Brest them with skin on then???? I normally rip skin off

  • Heather marsh on December 26, 2021

    Had it for boxing day dinner, aftervworking nightshift and xmasday..perfect, delish thankyou

  • Moozle Yak on December 26, 2021

    You Celsius bastard! It's really not that big of deal, I'm sorry, Gordon

  • LSPRO on January 1, 2022

    Simple and delicious!

  • TerminallyUnique95 on January 4, 2022

    This video is so annoying. Why is the camerman using a telescopic lens to zoom in every other second?

  • Utolsó Mohikán on January 5, 2022

    Gordon..it was fucking good!!!!

  • J on January 6, 2022

    Thank god he didn’t drown it in butter 😂

    Gordon Ramsey’s cooking is great but I think he goes overboard on the soul ingredients sometimes

  • VFM Bear on January 13, 2022

    Finally, some good fucking food.

  • Yury D on January 20, 2022

    Thank you. So just like a good lamb or a good beef: only salt and pepper 🌶️
    (All of the above already contain plenty of natural fat)

  • Bradon Peterson on January 22, 2022

    That was my first time cooking duck breast. I may have underdone it a bit, but it tasted decent and was juicy. (Maybe a bit too juicy.)

  • Benjy on January 24, 2022

    is it 200 °F or 200 °c

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