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.

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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.



Reviews

4.7
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!


Comments

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!