From Gordon Ramsay's MasterClass

Crispy Duck with Red Endive and Spinach

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.

Topics include: Main • Caramelized Red Endive • Sautéed Spinach

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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.

Topics include: Main • Caramelized Red Endive • Sautéed Spinach

Gordon Ramsay

Teaches Cooking II: Restaurant Recipes at Home

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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.

It was awesome! I liked the easy going, and natural professionnalisme of Gordon Ramsey. It's nice that he shares with everybody his talent. Thank you, and I am waiting for more ;)

I'm a competant cook in the home kitchen. This course was far much better than the first course by Gordon Ramsay which i also attended. In this course, it really showed the "Techniques" and the execution of those techniques important to elevating ones cooking game. This course was great. I'll surely have to go back through it again and do the lesson plans.

I've only made a few of the recipes but each has turned out great. If I, a complete novice, can produce great food from these videos then they've hit the mark. Well done and thank you.

This course is amazing. Gordon Ramsey is a wonderful teacher and his presentation style very entertaining. I learned so much and am eager to put the new skills to use.

Comments

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!

kam C.

i did it again, and it was better. I did not put duck in oven (as per Thomas Keller). The result, is juicier duck, perfect medium rare And I made sure endive was dry before frying. My endive this time got caramalised

kam C.

Endive was boiled instead of fried cos the balsamic poured out of the endive. Next time I will pour Balsamic afterwards. Also I think I was too generous with the 5 spice. Gordon only gently sprinkles it

Rafael

Played a bit with the vegetables - some pickled, some blanched, compressed tomatoes, but duck and endives are there. It's very inspiring to watch Gordon Ramsey cooking.

Robert H.

Do NOT use a large round radicchio. If you try to cut it into wedges as the workbook states, the stem doesn't stabilize the leaves enough and the whole thing becomes a wilted mess. I also didn't get enough of the bitterness off the flavor, I wonder if mopping them with paper towels after they've bled and re-seasoning might be a better strategy. I've never seen red endive around here (only the big raddichios) so I think next time I will use yellow endive. Interestingly, I couldn't find the baby spinach I thought I bought so I ended up trimming the stems off a romaine lettuce and wilting that with shallots and garlic and it was quite good. I got the duck skin too chewy but it otherwise very good (I think I cooked it at too high a heat, better to start at low and work your way up).

A fellow student

Hmm I'm a bit confused about the best way to get the skin nice and crispy... I've been trying to do this dish over the years, and never quite perfected to get the skin super crispy as they do in some top restaurants... In Gordon's youtube videos he usually cold pans the duck, here he uses a fully heated pan. Thomas Keller seems to use a semi-heated pan + has oil on it before he puts the duck in. Sooo many ways of doing it :x What are your experiences of getting the skin most crispy?

A fellow student

Can anyone recommend a substitute for cherries? Im horribly allergic to them. Thank you!

A fellow student

I feel like with the exception of beef, you don't want any pink in the center.