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zakruti.com » Dish recipes » Gordon Ramsay
Duck Breast with Gooseberry Sauce - Gordon Ramsay

Duck Breast with Gooseberry Sauce - Gordon Ramsay

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Rating: 4.0; Vote: 1
This is an aromatic dish fusing together Chinese flavours with a red wine and gooseberry sauce - rich and very rewarding. River P: Only thing is those gooseberries are quite ugry. Greenish white and unappetising to see in a sauce, like sickly giant olives, boiled eye balls. Try using Hinnomaki Red, Martlet or May Duke varieties as they have a gorgeous purple red colour with the same acidity.
Date: 2019-05-31

Comments and reviews: 9


As I can see, I am not the only one complaining about the camera shots Gordon is trying to explain some techniques, but the camera man is not showing us anything Maybe he is too high on Red Bull?
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Start coloring the duckPrints out a coloring sheet of a duck. Ill choose, gray, yellow, and orange for my colors. Let me start coloring Gordon, and dont worry, I wont get outside of the lines.
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I swear every video is ruined by Gordons camera man. The guy swings his camera around like hes riding on the back of an atv while filming through binoculars. Someone please stop him.
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Im sure this dish is very very good but with a nice duck breast im just hitting it with salt and pepper, pan fry, finish in the oven. The duck is good enough to stand on its own.
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Thanks for sharing this mouth watering recipe Just wanna ask if there isnt gooseberry for sale in my hometown, may I know what I can use for substitute please? Thank you.
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Gordon- Smells amazing. Me- How many times do you need to remind me your gourmet food smells amazing? Jack- nice Me- stop wasting my time and making me jealous.
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you all retarted. nothing wrong with camera. i been undestanding all videos without issue. i only realized it was too close cause all of you slow thinkers
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Hang on, I cannot really see. Can the camera man zoom in more? Maybe up to the point where we can only see each section(diamond) of the duck breast. Thanks
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looks like he is using. but how to pan fry this without burns. when it burns it get bitter. we usually use oil to get flavor like garlic.
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