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.

I think tasting, gradual seasoning and the seasoning each ingredient rather than the mixture are some of my key learnings. Also a few tricks: depositing an ingredient into hot oil by laying it away from you, letting rest the chicken uncovered to preserve its crispiness and not worrying about keeping it warm so much...

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!

Love his enthusiasm for cooking , food and detail....can apply that to any part of life......

Gordon explaining the little, very important secrets and ins-and-outs of technique is what really elevated my cooking once again. I can go to class after class with his instruction. I hope he does many more and please take my money!

Comments

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!

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.