How to Cook Perfect Duck Breast – Gordon Ramsay

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

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  1. Now in a video I just saw that Gordon did on his master chef program, Gordon told the contestants to make sure that the cast iron skillet was piping hot. He also scored the fat side with a very sharp pairing knife. So I’m assuming that if using a cold pan to render the fat out and starting at a much lower temp, then scoring isn’t necessary? And if scoring the fat, a piping hot pan is necessary? Either way the result is crispy skin and a nicely cooked duck…but 2 different methods of cooking it.

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