Crispy Duck with Red Endive and Spinach - S3.E3 - MasterClass
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.
Crispy Duck with Red Endive and Spinach - S3.E3 - MasterClass
September 25, 2018
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