Crispy Duck with Cherry Glaze and Belgium Endive

This is not only the best duck I have ever prepared, it is the best duck I’ve ever eaten.  All thanks to Gordon Ramsey.

I prepared duck a couple times in my early days.  In culinary school the chef taught us to prepare duck.  Those attempts however pale compared to the method I learned from Gordon Ramsey.

This recipe comes from the Gordon Ramsey Teaches Cooking Restaurant Recipes At Home series on Masterclass.com.  Out of respect for Ramsey’s copyright, I’m not going to repeat the recipe here.

The secret however is to:

1. Sauté the duck breast mostly skin-side down to render the fat and crisp the skin.
2. Roast it in the oven for 8-10 minutes, followed by letting the duck breast rest for an equal amount of time (8-10 minutes).