Chef Gordon Ramsay’s Five-Spice Crispy Duck Recipe With Black Cherry Glaze

Written by MasterClass

Last updated: Dec 23, 2022 • 4 min read

Duck has a naturally fatty skin that melts flavor into the meat as it cooks, so always start it with the skin side down. That way the excess fat can render against the hot roasting pan and when you turn the meat it will sear the skinless side in its own flavorful fat. Salting the skin before you start cooking helps to draw out moisture; this results in crispy skin as the fat renders out.

When trimming duck, you can save the bits of fatty skin to top the duck during cooking, or save it to render the fat and use in another dish. Gordon loves to use duck fat when sautéing vegetables—especially mushrooms.

Bringing the duck to temp helps with even cooking because if the center of the piece of meat is at room temperature rather than fridge temperature when you’re ready to cook, it will take less time for the center to reach the desired internal temperature. As the heat works its way from the outside of the meat (the thinnest part) toward the center (the thickest part), both parts will cook at a similar rate, resulting in evenly cooked, juicy meat.