You know, roast duck has always felt like one of those dishes you admire from a distance. What if I told you you could enjoy this delicious, indulgent dish at home? Excited? So, today I will share Gordon Ramsay’s Roast Duck recipe.
The recipe is irresistible since it looks so appealing and tempting. What I love about this recipe is that it is super indulgent, but the bright citrus cuts through the richness beautifully, making every bite irresistible.
The prime ingredient of the recipe is duck cooked in a savory, tangy orange sauce made from rendered fat and fresh oranges, which together transform into something rich, glossy, and aromatic. Personally, I love cooking recipes for my dinner parties and brunches, too.
Do give this Gordon Ramsay Roast Duck recipe a try, and I’m sure you will love every bite. For me, it is the kind of dish when I just want to slow down and cook something tempting
Equipment Required
- Knife: A very easy way to cut the duck into equal pieces neatly.
- Paper Towel: I use it to pat the duck thoroughly dry before cooking so it stays crispy.
- Skewer: The best way to make holes in a duck for roasting.
- Roasting Pan: I use it to cook duck for the recipe.
- Saucepan: In this, I prepare the sauce for the duck that needs to be added.
- Oven: It is a perfect option for cooking duck, as it cooks evenly from all sides.
Gordon Ramsay Roast Duck Ingredients & Substitutions
Note: The recipe serves 5 people. You can adjust ingredient quantities based on the size of the gathering.
- 16-pound Peking duck
- 1 Tablespoon Kosher salt: Add pink salt if kosher salt is not available.
- 2 Teaspoons Black Pepper: You can add white pepper if black pepper is not available.
- 1 Cup Brown Sugar: Substitute maple syrup for the brown sugar in the recipe.
- ¼ Cup Orange Juice
- 2 Tablespoons of Soy Sauce: If soy sauce is unavailable, add coconut aminos to the recipe.
- 2 Garlic Cloves: You can use garlic paste, too, in the recipe.
- ¼ Teaspoon Red Pepper Flakes: Add red chili flakes if pepper flakes are unavailable.
- 1 Teaspoon Apple Cider Vinegar
- 1 Teaspoon Olive Oil
- 1 Tablespoon Paprika
- 1 Orange
- 1 Lemon
- 1 Teaspoon Five Spice Powder
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Ginger
- Parsley (for garnish)
Preparation And Cooking Time
| Preparation Time | Resting Time | Cooking Time | Total Time |
|---|---|---|---|
| 15 Minutes | 20 Minutes | 2 Hours | 2 Hour 35 Minutes |
How To Make Gordon Ramsay Roast Duck At Home
Step 1
Get rid of giblets and any excess fat from the duck cavity. Use poultry shears to trim excess fat from cavity openings. After you pat the duck dry, season it with salt, paprika, five-spice powder, and black pepper.
Step 2
Fill the turkey cavity with orange and lemon slices.
Step 3
Add fresh parsley to the cavity.
Step 4
Place the turkey on a roasting tray in the oven and roast at 175 degrees centigrades for about 2 hours.
Step 5
Meanwhile, prepare the orange sauce using a frying pan. Put orange juice, Dijon mustard, grated ginger, and soy sauce in the pan.
Step 6
Further, add apple cider vinegar, brown sugar and a splash of olive oil.
Step 7
Bring it to a boil once it thickens.
Step 8
Remove the roasted duck from the oven, slather it with orange sauce, and let it sit for 20 minutes before serving.
Step 9
Finally, serve and enjoy.
Expert Tips That I Recommend
- To make sure that the duck is fully dry, I often keep it uncovered in the fridge for 8-24 hours to air-dry the skin.
- Instead of making random holes in the duck, make holes in a crosshatch pattern. This way, fat will render evenly and prevent tearing.
- Brush the glaze 2 times during the final roasting process. The thin layers will add shine without burning the duck.
- Do not cut the meat too early; allow it to rest for 15 minutes. This will allow flavors to redistribute evenly.
- Here is my tiny secret: I sprinkle a tiny pinch of baking powder with salt on the skin before roasting to enhance the crispiness.
FAQs About Gordon Ramsay Roast Duck
Nutritional Information Per Serving
The Gordon Ramsay Roast Duck is surely an occasional recipe. The dish has many health benifits, including protein, iron, zinc, and healthy fats. But it also has a high fat and sodium content; these factors do not make it a healthy choice for regular consumption.
| Calories | 120 kcal |
| Carbohydrates | 30 g |
| Protein | 2 g |
| Fat | 0.3 g |
| Saturated Fat | 0.04 g |
| Polyunsaturated Fat | 0.1 g |
| Monounsaturated Fat | 0.1 g |
| Sodium | 1817 mg |
| Potassium | 179 mg |
| Fiber | 2 g |
| Sugar | 26 g |
| Vitamin A | 126 IU |
| Vitamin C | 32 mg |
| Calcium | 50 mg |
| Iron | 1 mg |
You can customize this recipe as per your dietary needs and health preferences. Tweak some ingredients, and you are good to go.
Recipe Variations For Different Diets
- High-Protein Version: You can remove the skin after roasting to reduce fat and increase protein. You can use duck breast to boost a recipe’s protein content.
- Keto-Friendly: You can replace the sugar glaze with mustard and olive oil. Avoid honey, sugar, or orange juice in the recipe.
Storing And Reheating The Recipe
Storing
- Refrigeration: I first let the duck cool down completely. Then place any leftover duck in an airtight container and refrigerate for up to 2 days.
Reheating
- Stovetop: Keep the duck in a skillet with a splash of stock. Cover it, then heat gently over low heat for 5-7 minutes.
- Microwave: Cover a duck with foil, add a little stock, and heat at 160°C for 15-20 minutes.
- Oven: Place the duck in a microwave-safe dish with some stock. Cover it loosely and heat in 30-second intervals.
What To Serve With This Recipe
The Gordon Ramsay Roast Duck can be served with Mashed Potatoes or Green Beans. I love to enjoy it with Summer Corn Salad. There are plenty of options to enjoy with the dish.
Printable Version
Gordon Ramsay Roast Duck Recipe
Ingredients
- 16 Pound Pekin Duck
- 1 Tablespoon Kosher salt
- 2 Teaspoons Black Pepper
- ½ Cup Brown Sugar
- ¼ Cup Orange Juice
- 2 Tablespoons Soy Sauce
- 2 Garlic Cloves
- ¼ Teaspoon Red Pepper Flakes
- 1 Teaspoon Apple Cider Vinegar
- 1 Teaspoon Olive Oil
- 1 Orange
- 1 Lemon
- 1 Tablespoon Paprika
- 1 Teaspoon Five Spice Powder
- 1 Teaspoon Dijon Mustard
- 1 Teaspoon Ginger
- Parsley for garnish
Equipment
- Knife
- Paper Towel
- Skewer
- Roasting Pan
- Saucepan
- Oven
Instructions
- Get rid of giblets and any excess fat from the duck cavity. Use poultry shears to trim excess fat from cavity openings. After you pat the duck dry, season it with salt, paprika, five-spice powder, and black pepper.
- Fill the turkey cavity with orange and lemon slices.
- Add fresh parsley to the cavity.
- Place the turkey on a roasting tray in the oven and roast at 175 degrees centigrades for about 2 hours.
- Meanwhile, prepare the orange sauce using a frying pan. Put orange juice, Dijon mustard, grated ginger, and soy sauce in the pan.
- Further, add apple cider vinegar, brown sugar and a splash of olive oil.
- Bring it to a boil once it thickens.
- Remove the roasted duck from the oven, slather it with orange sauce, and let it sit for 20 minutes before carving.
- Finally, serve and enjoy.
Notes
- To make sure that the duck is fully dry, I often keep it uncovered in the fridge for 8-24 hours to air-dry the skin.
- Instead of making random holes in the duck, make holes in a crosshatch pattern. This way, fat will render evenly and prevent tearing.
- Brush the glaze 2 times during the final roasting process. The thin layers will add shine without burning the duck.
- Do not cut the meat too early; allow it to rest for 15 minutes. This will allow flavours to redistribute evenly.
- Here is my tiny secret: I sprinkle a tiny pinch of baking powder and salt onto the skin before roasting to enhance crispiness.
Nutrition
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Conclusion
Make this Gordon Ramsay Roast Duck at home and enjoy a crispy duck with a whole lot of flavors. The recipe is completely exotic and yet achievable at home. Cook this duck for your next dinner party and be ready to receive all compliments.
Cook this recipe and let me know in the comments section how it turned out for you.
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Where does one put the brown sugar? I assume you put it in the sauce when you cook it. It doesn’t say it anywhere in the recipe.
Thank you for pointing that out! I’ve updated the recipe to make that step clearer. Please have another look, and if anything still seems confusing or if you have any other questions, feel free to get in touch. I’m always happy to help!
I do not see an amount for the paprika, I’m guessing it’s 1 TBS.
I have used 1 tablespoon paprika for making this recipe. happy Cooking