MasterChef ™

Dish Introduction

Gordon Ramsay: "Crusted duck breasts sat on a bed of parsnip puree, finished with a sweet and sour endive, garnished with pickled daikon, pickled cherries, and glazed with an amazing port wine sauce. This dish is literally straight off the menu at Restaurant Gordon Ramsay. And one of the reasons why we've held three Michelin stars for nearly 25 years. Now, there are a lot of places tonight where this dish could go wrong if you're not paying attention. First off, the cook in the duck, it needs to be caramelized on the skin. And the duck served mid rare. The texture of that smooth parsnip puree, and then think about the symmetry in the plating. Whoever plates this dish really needs to understand the precision and show great finesse."

Initial Setup and Equipment