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.
Get All-Access

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.

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!

very very nice to learn as a chef from a chef with refined and controlled techniques. Super thank you Gordon!

Fantastic ideas and techniques. Bravo, more, more please.

I am very intimidated to try any of these dishes, but I feel like I have learned so many useful tips and tricks.


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?

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!