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.

English
  • Originally Aired June 19, 2019
  • Runtime 24 minutes
  • Network MasterClass
  • Created August 25, 2019 by
    Administrator admin
  • Modified September 11, 2024 by
    Zomdy