Culinary Arts

Crispy Duck with Red Endive and Spinach

Gordon Ramsay

Lesson time 24:22 min

Gordon teaches you how to cook duck breast in its own rendered fat for a crispy skin and tender flesh. Then make a quick cherry glaze and learn Gordon’s techniques for wilting spinach and caramelizing endive.

Gordon Ramsay
Teaches Cooking II: Restaurant Recipes at Home
Start creating dining experiences at home. Learn to cook restaurant-inspired dishes with tips for time-saving prep to show-stopping presentation.
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Cooking at home is the new going out

It’s more than dinner—it’s a dining experience. Gordon Ramsay returns with a second cooking MasterClass to teach you how to prep, plate, and pair recipes that wow guests. With 13 restaurant-inspired dishes designed for home cooking, you’ll learn how to build elevated courses from appetizer to dessert using everyday ingredients.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Very much a new appreciation for the texture of food

I love everything Gordon Ramsay but this class takes it to a new level. I felt like I was in a classroom with him. His energy and his knowledge are unsurpassed.

His passion and total commitment to his craft is the most inspirational and valuable thing I came away with.

Please continue these classes....I need all the help I can get in the kitchen. Love you!


David M.

5 spice duck breast, yellow endive and spinach with a pomegranate glaze. The Duck came out very succulent and tender. The glaze went well with the duck. I wasn't impressed with the endive or the spinach.

A fellow student

My tastebuds are still celebrating all the fantastic flavours of both the duck glaze and the endive.

Charles S.

Most fun I've had in the kitchen in a while. My daughter and I loved the finished product, too!

A fellow student

I like the lesson a lot, the recipe serves 4, but the video is 1 plating. I would love to see Gordon plate 4, so I can see how he times out each, I.E. does he cook one breast at a time? What is the timing for the whole 4 portion job?

A fellow student

Can prolly only try cooking it a few times a year given how expensive it was...but turned out delicious!

A fellow student

I Tried to make this, but messed up pretty badly. How do you Bounce back from failiour when you only get one shot per day at makeing a dish, that being at diner time when the entire fammily is hungry.

A fellow student

It was amazing. Used radicchio because my market didn’t have endive. Sooo good. Thanks Gordon for the tips!

A fellow student

I love duck. I am taking to course to help refine my cooking skills and get better at making some guest worthy dishes and it never hurts that we get to enjoy too. I really enjoyed making this dish and found that the seasoning gave it a twist over what so many places serve. Red endive proves tough to get in this small town in Mexico but otherwise, it was very straight forward. I paid close attention to the heat and was rewarded with a lovely breast where the skin was just a chef Ramsey outlines. Crispy but not chewy.

A fellow student

I adore duck and this was a cohesive presentation and a wonderful way to enjoy it. Complex but not daunting. I can't wait to give it a try

Jennifer T.

I do love duck but have never tried cooking it. Looks like I'll start with this recipe! Yum!