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Food

Crispy Duck with Red Endive and Spinach

Gordon Ramsay

Lesson time 24:32 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.

I'm very happy with my progress. The lessons are very good done, and the recipes are delicious.

Gordon is fucking awesome! Such a master at what he does. And it's so obvious how much he LOVES it. His passion and energy is what makes me want to binge watch his classes. What a character!

If, as mentioned by Gordon, cooking is like a marathon, this is the first time I love participating in such an exquisite sporting event with him as a personal trainer

I live in Rwanda. This was my first time to see the kind of food and how things get mixed to create a different new tasty and creative food. I feel like I am going to try different food and I think I will one day tell others that I made it. Thank you very Gordon May God the almighty bless you so much.


Comments

Corey F.

This was my first attempt at a Masterclass dish and GR! You nailed it! The flavors were so complex and savory! It was light but filling and every bite was a unique flavor! Would make it again in a HEARTBEAT!! My lady is literally in a food coma, cooing.

Jonny M.

Loved this recipe. Here's mine. Although, I ended up with too much liquid in the glaze and forgot to slice the duck for the picture! But anyway, first time round and it tasted fantastic. Second time round I'll refine it! Thanks Gordon!

Teresa T.

Made the entire meal for Mother’s Day. Instructions were great and it turned out delicious. Next time I would split the duck breast among 2 people as what we purchased was large. Would definitely try another recipe from this series

A fellow student

We made the spinach and it was so easy but so delicious. My children even liked them

Janine A.

Incredible, Gordon you are an expert teacher and I am so excited to try this. Any replacement for the Soy Sauce?

Stephen D.

I cooked this tonight for the first time. Had six guests and they loved it. Excellent dish. Will doing this again soon.

Gustaf

”This is you canvas, use the breath and the length of the plate and let your food shine”. So great way of putting it when it comes to plating it beautifully.

A fellow student

I was wondering, we have a simple restaurant in Brazil, and we have steak on the menu. when i have a large group, and i know they'll all have steak, i'll take the steak out before to get it to room temperature before grilling. But steak is not ordered enough to take it out every service and just let it sit around... any tips for me?

Kevin Y.

Dear Gordon, I have the question, how do I keep the food's temperature? especially Duck or Steak. After we take 8 to 10 mins for a rest, does it will become cold or lose the taste? Kevin

Chris B.

Does anybody know what those metal prep plates are he is using? Are they sizzling plates?