Gressingham Duck with Madeira Cherry Sauce

Gressingham Duck with Madeira Cherry Sauce


  • 2 duck breasts
  • Shallots 50 g
  • Mushrooms 100 g
  • Madeira wine 50 ml
  • Chicken stock 100 ml
  • Cherries 100 g
  • Salt
  • Pepper

Cooking Instructions

  1. Take two duck breasts and score the skin. Season and rub the duck with salt and pepper.
  2. Put the duck into the hot dry pan. Give it nice crispy color.
  3. Place the duck into the oven for 8-10 minutes at 190 degrees.
  4. To the Madeira sauce. Pour some olive oil into the hot pan.
  5. Add chopped shallots and mushrooms. Season with salt and pepper. Pour some Madeira wine. Reduce.
  6. Add the chicken stock. Bring out to boil then, sift it.
  7. Cut cherries and add sifted Madeira sauce.
  8. Add some butter. Cool the sauce.
  9. Take the duck out. Cut the duck and place it on the plate. Pour the sauce on the duck. Cook this recipe with a photo!

See: Other Duck Recipes by Gordon Ramsay

See: Other Sauce Recipes by Gordon Ramsay

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