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00:00:01,252 --> 00:00:02,543
Gordon: Previously
on "masterchef junior"...
2
00:00:02,586 --> 00:00:05,254
You have to take these dishes
from your past
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00:00:05,256 --> 00:00:07,589
And turn them into dishes
from your future.
4
00:00:07,591 --> 00:00:10,175
- What?
- Focus on that
pork tenderloin,
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00:00:10,261 --> 00:00:13,303
'cause it's got no fat in there.
So make sure it's pink, not dry.
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00:00:13,305 --> 00:00:16,056
- Shoot, shoot, shoot.
- Asher, he looks a little bit
stressed over there.
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Wow, look at that with michael.
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00:00:17,518 --> 00:00:19,435
Tilly: This looks better
than half the dishes
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That come out
of my dad's restaurant.
10
00:00:21,188 --> 00:00:22,646
- Well...
- Burn.
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00:00:22,690 --> 00:00:25,733
The best dish tonight
was cooked by michael.
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Yes.
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Asher, the lobster
is so undercooked.
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Jordyn, the pork
is overcooked.
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Oh, dear.
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00:00:33,367 --> 00:00:38,162
The young home cook
going home tonight is jordyn.
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00:00:38,247 --> 00:00:40,289
- Gonna miss you.
- Bye, jordyn!
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- Bye!
- Tonight...
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00:00:42,543 --> 00:00:45,836
Welcome, everyone,
to the semifinal of
"masterchef junior."
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00:00:45,838 --> 00:00:48,672
- Yes!
- You're all fighting
for a spot in the finale,
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00:00:48,674 --> 00:00:52,885
But there's still one thing
standing in your way.
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- It's me.
- Oh!
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00:00:54,680 --> 00:00:57,264
But if they can't
keep up with the master.
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00:00:57,266 --> 00:00:59,266
- And, turn, let's go.
- No!
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Put it down
and work two hands.
26
00:01:01,187 --> 00:01:02,269
- I can't watch.
- I know.
27
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...They could be headed...
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- Oh, gosh.
- Whoa!
29
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...For disaster.
30
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Quit messing around
31
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And focus on your job.
32
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- It looks terrible.
- Oh, no.
33
00:01:09,528 --> 00:01:13,739
- You're good.
You're good, dude.
- ( crying )
34
00:01:21,832 --> 00:01:23,415
- Semifinal night.
- Indeed.
35
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One of the most
exciting nights.
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Aarón:
Talk about a tough challenge
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In front of them right now.
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- This is no joke.
- If they get through this one,
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00:01:29,673 --> 00:01:34,134
- They definitely deserve
their spot in the finale.
- Daphne: Yeah.
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- Whoa!
- What?
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00:01:36,597 --> 00:01:38,138
- What are those?
- What?
42
00:01:38,182 --> 00:01:40,265
- Welcome back, guys.
- What's going on?
43
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- What's going on?
- I feel really excited
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Because I'm the only girl left.
That means I'm the queen.
45
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And I'm trying to prove that
I deserve a spot in the finale.
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Like, girl power.
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- What are these?
- I'm scared.
48
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These boys are good,
but not as good as me.
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Right, welcome, everyone,
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To the semifinal
of "masterchef junior."
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- Yes!
- So cool.
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- Let's go!
- Now, there are just
four of you left.
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And after tonight,
we're going down to three.
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That's right.
A spot in the finale
is on the line.
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Aarón: And you know
what that means, guys?
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One of you four is
gonna win the whole thing.
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The trophy, $100,000,
and of course, the title
of masterchef junior.
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- So cool.
- Amazing.
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Gordon:
But listen up.
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Before we get into
tonight's challenge,
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I want to give you all
a hands-on food demonstration.
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- Yes.
- Let's go.
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- And you're all
gonna do it with me.
- Uh-oh.
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You're gonna follow my lead
and do everything I do.
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Do this well,
and it will set yourself up
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For success
in tonight's big challenge.
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- Oh.
- Shall we?
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Ooh! I'm so excited that
chef ramsay is doing a demo.
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This has to be a dream.
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Now, we're gonna
work together
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With what's ever
under these cloches.
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- Which one shall I choose?
- The middle one.
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- That one. That one.
- Hold on.
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- That one! That one! That one!
- Too much yelling. I'll decide.
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00:03:08,814 --> 00:03:13,609
- Duck, duck...
- Duck.
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00:03:13,694 --> 00:03:17,738
- Goose?
- Goose! Oh.
77
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- It's a duck.
- I was right the first time.
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- It's a duck.
- Yes! I love duck.
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I'm gonna show you how to
break down a duck perfectly,
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And you're gonna do it with me
every step of the way.
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Right, head to your stations.
Let's go.
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- Come on, guys.
- I can't wait to do this
83
00:03:35,132 --> 00:03:38,091
Because we raise ducks
at my house,
84
00:03:38,135 --> 00:03:41,803
And once they get big enough,
me and my dad butcher them.
85
00:03:41,805 --> 00:03:45,224
Well, actually,
I've never butchered a duck,
86
00:03:45,309 --> 00:03:48,352
But always watched my dad,
because I'm a little too scared.
87
00:03:48,395 --> 00:03:52,356
Right, first thing.
Pick up the chopping knife.
88
00:03:52,399 --> 00:03:55,400
A little sharpen.
Razor sharp.
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Start with the base here.
Come away, back down.
90
00:03:57,905 --> 00:04:00,155
- Come away, back down.
- Yes, chef.
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00:04:00,157 --> 00:04:03,742
That's it. There you go.
Down and back. Down and back.
92
00:04:03,827 --> 00:04:05,285
Right, that's it.
Nice and slow.
93
00:04:05,287 --> 00:04:07,120
- The speed will come.
- Yes, chef.
94
00:04:07,164 --> 00:04:11,124
Right, down.
Okay, pick up your ducks.
Six o'clock.
95
00:04:11,168 --> 00:04:13,252
The breast side
towards your tummy, yeah?
96
00:04:13,295 --> 00:04:15,295
Follow along, guys.
You gotta get it off
the board. Come on.
97
00:04:15,381 --> 00:04:18,799
- Ah!
- Take your towel,
and just dry that duck off.
98
00:04:18,801 --> 00:04:21,385
This will stop the duck
from slipping off the board.
99
00:04:21,428 --> 00:04:25,722
- Yes, chef.
- Now, first off,
we'll take the wing tips.
100
00:04:25,766 --> 00:04:28,100
Go to the end,
come through like that,
101
00:04:28,143 --> 00:04:30,269
And literally
let the knife do the work.
102
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Two wing tips.
It's gotta be perfect, guys.
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00:04:33,315 --> 00:04:35,774
- Got it.
- Daphne: Seeing kids this young
104
00:04:35,776 --> 00:04:38,944
Working with knives like this
is really extraordinary.
105
00:04:38,946 --> 00:04:41,154
- It's so impressive.
- Come on, now.
106
00:04:41,240 --> 00:04:45,284
You with me?
After that, we come
back to the thighs.
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00:04:45,327 --> 00:04:49,288
Just pierce the fat through
and pull, okay?
108
00:04:49,290 --> 00:04:51,415
- What?
- I'm confused.
109
00:04:51,500 --> 00:04:55,335
Watching chef gordon break
down the duck is kind of hard
110
00:04:55,337 --> 00:05:00,132
Because he's like
the flash... Of cooking.
111
00:05:00,134 --> 00:05:04,261
Open that up,
and you can see now
that beautiful thigh bone.
112
00:05:04,346 --> 00:05:09,141
Up, pop that out,
the tip of the knife underneath.
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00:05:09,143 --> 00:05:11,727
And literally take that off.
114
00:05:11,812 --> 00:05:14,146
One thigh, one drum.
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00:05:14,148 --> 00:05:15,981
Remy looks a little confused
right now.
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00:05:15,983 --> 00:05:19,401
Did I do it right?
Wait, what did he do?
117
00:05:19,403 --> 00:05:21,361
We got the drum,
we got the thigh.
118
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Right, from there--
you with me?
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- Yeah?
- Wait, wait. What?
120
00:05:25,159 --> 00:05:26,700
Wait, I'm so confused.
121
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I'm trying to figure it out,
but gordon's just like,
122
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"did you get that?
Did you get that?"
123
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I'm like, "huh?
No, I didn't get it.
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I'm on the tips of the..."
125
00:05:35,461 --> 00:05:36,335
( babbling )
126
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Same again with the other one.
127
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Pop out the joint,
come underneath,
128
00:05:40,549 --> 00:05:44,134
And take that off.
I want to hear the joint.
Good, michael.
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00:05:44,178 --> 00:05:45,385
Aarón: Come on, remy,
you can do this.
130
00:05:45,429 --> 00:05:47,262
Just hit at the joint.
Right at the knuckle.
131
00:05:47,264 --> 00:05:49,389
- Is this the knuckle?
- There you go.
132
00:05:49,391 --> 00:05:51,433
Man, if they think
this is hard, wait till later.
133
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Now, we've got these beautiful
thighs and the drums.
134
00:05:55,564 --> 00:05:56,772
- Yes?
- Yes, chef.
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00:05:56,815 --> 00:05:58,732
- Good, let's go.
- Oh, my god.
136
00:05:58,776 --> 00:06:00,108
You could be doing
math quizzes.
137
00:06:00,152 --> 00:06:02,527
I like them better.
138
00:06:02,529 --> 00:06:06,156
- From there,
place the duck over...
- Jeez.
139
00:06:06,158 --> 00:06:08,241
...Find the knuckle.
Separating the drum
and the thigh,
140
00:06:08,285 --> 00:06:11,411
You just come through
and let the knife do the work.
141
00:06:11,455 --> 00:06:14,414
- Everybody feel that knuckle?
- This is hard.
142
00:06:14,416 --> 00:06:16,166
You got questions, guys,
ask me.
143
00:06:16,168 --> 00:06:18,168
- I'm confused.
- Yeah, same.
144
00:06:18,253 --> 00:06:19,544
- Okay, which part?
- Um, with the thigh.
145
00:06:19,546 --> 00:06:21,213
- Want me to show you again?
- Yeah.
146
00:06:21,215 --> 00:06:22,381
Listen up, guys, please.
Listen up.
147
00:06:22,424 --> 00:06:25,342
Turn that round.
Feel the knuckle in there.
148
00:06:25,344 --> 00:06:27,260
- Feel the knuckle?
- Yes.
149
00:06:27,262 --> 00:06:28,553
So it's a lot easier
slicing through that
than it is the bone.
150
00:06:28,597 --> 00:06:30,555
So you get the knuckle,
pull your finger out,
151
00:06:30,557 --> 00:06:32,891
And then you slice through.
And that's it then, yeah?
152
00:06:32,893 --> 00:06:34,393
Feel that knuckle.
You can do that one.
153
00:06:34,395 --> 00:06:36,228
I feel like
I'm like a surgeon,
154
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'cause you have to get,
like, almost perfect cuts.
155
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- God, asher.
- I know.
156
00:06:41,235 --> 00:06:43,110
- It's absolutely terrifying.
- Feel the knuckle?
157
00:06:43,153 --> 00:06:44,486
- Yeah.
- Good.
158
00:06:44,530 --> 00:06:47,280
From there, the knife does
the work easy, right?
159
00:06:47,282 --> 00:06:49,241
- Yes, chef.
- See? You do that one.
160
00:06:49,284 --> 00:06:51,159
- Show me where
that joint is in there.
- Right here.
161
00:06:51,161 --> 00:06:53,161
There you go. Off you go.
Good boy.
162
00:06:53,163 --> 00:06:55,330
- Did I do this one correctly?
- You did, well done.
163
00:06:55,332 --> 00:06:58,583
- And then I can't get this one.
- I'm not grossed out at all.
164
00:06:58,669 --> 00:07:01,420
I mean, it's sad to watch
a duck get butchered,
165
00:07:01,422 --> 00:07:03,380
But not when
they're already dead.
166
00:07:03,424 --> 00:07:05,632
- Got it.
- Aarón: There you go.
Good job.
167
00:07:05,676 --> 00:07:10,512
- Nice work, remy.
- Good. So, both legs are off.
Look at me.
168
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So far, we've got two wing tips,
two legs and thighs.
169
00:07:13,434 --> 00:07:18,603
- Yes, chef!
- Now, from there,
we get the duck base here.
170
00:07:18,605 --> 00:07:22,432
Bryson, turn the duck round.
Base to the tummy again.
171
00:07:22,443 --> 00:07:25,861
Right. Here. The duck's here.
No, other way round.
172
00:07:25,863 --> 00:07:28,363
- No. That's upside-down.
- Flip it, yeah?
173
00:07:28,407 --> 00:07:30,157
- Bryson, see how this--
- no, no, no, no.
174
00:07:30,159 --> 00:07:31,867
- Gordon: Flip here, bud.
- Over. Top to bottom.
175
00:07:31,869 --> 00:07:35,412
- Top to bottom.
- Chef ramsay is going so fast,
176
00:07:35,414 --> 00:07:38,290
I'm starting to have really--
just, like, brain farts.
177
00:07:38,375 --> 00:07:41,251
- Turn that round towards you.
- Oh, thank you.
178
00:07:41,295 --> 00:07:43,587
There you go.
Now, top of the knife.
179
00:07:43,630 --> 00:07:45,297
Feel that breastbone there.
180
00:07:45,382 --> 00:07:48,550
Use the tip, come down,
lift the knife up,
181
00:07:48,552 --> 00:07:50,886
And then through
the wishbone, and just slice
all the way through.
182
00:07:50,888 --> 00:07:52,304
- Okay.
- From there, watch me.
183
00:07:52,389 --> 00:07:54,222
Then we hold the breast
'cause we gotta get
184
00:07:54,266 --> 00:07:55,682
All that meat off the carcass.
185
00:07:55,726 --> 00:07:57,142
- Got me?
- Yes, chef.
186
00:07:57,227 --> 00:07:58,393
If we don't peel that back,
187
00:07:58,437 --> 00:07:59,895
All the meat's gonna stay
on the carcass,
188
00:07:59,897 --> 00:08:01,563
And we need these breasts, okay?
189
00:08:01,565 --> 00:08:04,232
I think taking it slowly
is what they need to do.
190
00:08:04,318 --> 00:08:06,401
Because if you rush it,
you're just gonna mess it up.
191
00:08:06,403 --> 00:08:11,156
- Oh, ow.
- Now, lift up the wing.
See where the knuckle is?
192
00:08:11,241 --> 00:08:12,699
And slice through there. Off.
193
00:08:12,701 --> 00:08:15,535
Don't hack it.
Let the knife do the work, guys.
194
00:08:15,537 --> 00:08:18,413
If you destroy it now,
you're not gonna get
that perfect dish later.
195
00:08:18,499 --> 00:08:23,293
- Yes, chef.
- Look at the concentration
on these kids' faces.
196
00:08:23,295 --> 00:08:25,378
- There we go
- perfect.
197
00:08:25,422 --> 00:08:27,547
Michael looks really
in control right now.
198
00:08:27,591 --> 00:08:30,133
Michael: In the kitchen
back home in florida,
199
00:08:30,177 --> 00:08:32,219
My dad wants everything perfect,
200
00:08:32,304 --> 00:08:34,387
So I'm used
to following his lead.
201
00:08:34,431 --> 00:08:36,473
So it's kind of like me
following my dad,
202
00:08:36,475 --> 00:08:39,726
And my dad being gordon,
basically.
203
00:08:39,728 --> 00:08:42,562
Now, I've got both breasts off.
204
00:08:42,564 --> 00:08:46,608
And all we do here now
is just literally, gently,
trim the fat, okay?
205
00:08:46,693 --> 00:08:48,434
- Yes.
- Just trim them nicely.
206
00:08:48,436 --> 00:08:50,028
Don't take
too much off, guys,
207
00:08:50,113 --> 00:08:52,113
'cause we're now
in the expensive cuts.
208
00:08:52,157 --> 00:08:56,284
- It looks good.
- And there we have two wings,
209
00:08:56,286 --> 00:08:58,954
Two drums, two thighs,
and two beautiful breasts.
210
00:08:58,956 --> 00:09:02,415
And that's how a true masterchef
breaks down a duck perfectly.
211
00:09:02,417 --> 00:09:06,127
Right, off you go, guys.
60 seconds to finish it off,
guys. Let's go.
212
00:09:06,129 --> 00:09:08,129
- Quick as you can.
- There you go, remy.
213
00:09:08,173 --> 00:09:10,298
- Gordon: Finish strong.
- Nice.
214
00:09:10,384 --> 00:09:12,133
- Gordon:
All uniform. Let's go.
- Let's go!
215
00:09:12,135 --> 00:09:14,427
- Nice work, bryson. Very good.
- Gordon: Come on, michael.
216
00:09:14,429 --> 00:09:16,555
- Yes, chef.
- Get it all on the tray.
217
00:09:16,598 --> 00:09:19,432
- Perfect, okay.
- Whoo!
218
00:09:19,434 --> 00:09:21,017
- Come on.
- Gordon: Here we go.
219
00:09:21,103 --> 00:09:22,769
Aarón: That's it.
220
00:09:22,854 --> 00:09:26,022
- Whew! Thanks.
- Nice job, asher.
221
00:09:26,024 --> 00:09:29,276
- Wow.
- That was kind of hard.
222
00:09:29,394 --> 00:09:31,444
It's a little harder
than chicken, though.
223
00:09:31,530 --> 00:09:36,283
Now, all of you, you'll need
one of your duck breasts
for what's coming next.
224
00:09:36,368 --> 00:09:39,536
- Okay.
- Clean up the rest of
your stations. Let's go.
225
00:09:39,580 --> 00:09:41,538
I know it's the semifinals
and I know it's gonna be,
226
00:09:41,540 --> 00:09:43,540
Like, one of the hardest
challenges yet,
227
00:09:43,542 --> 00:09:45,292
But I don't know
what's actually happening
228
00:09:45,294 --> 00:09:47,419
Because the judges
look so scary for some reason,
229
00:09:47,421 --> 00:09:49,671
'cause it's
four of them going...
230
00:09:49,673 --> 00:09:53,258
I don't know what's happening,
but the suspense is killing me.
231
00:09:53,302 --> 00:09:56,386
Okay, it's time
to start the main event.
232
00:09:56,430 --> 00:09:59,389
You're all fighting
for a spot in the finale.
233
00:09:59,433 --> 00:10:03,602
But there's still one thing
standing in your way.
234
00:10:03,645 --> 00:10:05,395
Well, one person, actually.
235
00:10:05,397 --> 00:10:07,897
You are going to
have to cook a duck dish
236
00:10:07,899 --> 00:10:11,359
Alongside a true masterchef
237
00:10:11,445 --> 00:10:15,697
With dozens of restaurants,
and even world records.
238
00:10:15,699 --> 00:10:18,533
Now, they're waiting backstage.
Let me go and get them.
239
00:10:18,568 --> 00:10:20,869
Excuse me.
240
00:10:20,871 --> 00:10:23,455
- Who could it be?
- I don't even know.
241
00:10:23,498 --> 00:10:25,040
Is shaq coming?
242
00:10:25,125 --> 00:10:27,417
He has a lot
of world records.
243
00:10:27,419 --> 00:10:29,669
Or I wonder
if it's nick digiovanni.
244
00:10:29,671 --> 00:10:32,881
- Who do you think it is?
- It's nick. Could it be nick?
245
00:10:32,883 --> 00:10:35,759
Oh, no. Oh, no. Oh, no.
246
00:10:46,521 --> 00:10:49,731
Next up, you are going
to have to cook a duck dish
247
00:10:49,816 --> 00:10:52,525
Alongside a true masterchef.
248
00:10:52,527 --> 00:10:55,820
Now, they're waiting backstage.
Let me go and get them.
249
00:10:55,864 --> 00:10:57,447
Excuse me.
250
00:11:00,243 --> 00:11:04,037
- Who do you think it is?
- It's nick digiovanni.
251
00:11:04,122 --> 00:11:06,498
- Who could it be?
- Could it be nick?
252
00:11:12,756 --> 00:11:14,381
Oh.
253
00:11:14,424 --> 00:11:18,718
- That's right, it's me!
- ( cheering )
254
00:11:18,720 --> 00:11:23,765
There is one challenge
in "masterchef" that every
home cook fears.
255
00:11:23,767 --> 00:11:25,558
Even the adults.
256
00:11:25,644 --> 00:11:28,395
The challenge
is to make one of my dad's
signature dishes.
257
00:11:28,397 --> 00:11:33,024
But you'll have to make it
at the exact same time
as chef gordon.
258
00:11:33,110 --> 00:11:35,694
It's time
for keeping up with gordon.
259
00:11:35,696 --> 00:11:38,279
Oh, no. Oh, no. Oh, no.
260
00:11:38,323 --> 00:11:40,907
I gotta keep up
with chef gordon?
261
00:11:40,951 --> 00:11:44,119
The number one? The goat?
The best chef in the world?
262
00:11:44,162 --> 00:11:47,706
I have to keep up with him?
I'm only 11.
263
00:11:47,708 --> 00:11:49,249
How am I supposed to do this?
264
00:11:49,251 --> 00:11:51,126
You'll be keeping up with me
265
00:11:51,211 --> 00:11:54,129
As we cook a stunning
266
00:11:54,172 --> 00:11:56,506
- Duck á l'orange.
- Wow.
267
00:11:56,550 --> 00:12:01,010
Beautiful perfectly cooked duck
with a crispy skin,
268
00:12:01,096 --> 00:12:04,222
Orange sauce that you
have to flambé,
269
00:12:04,266 --> 00:12:06,433
Broccolini seasoned
with chili flakes and garlic,
270
00:12:06,518 --> 00:12:11,062
All on a bed of delicious
caramelized endive.
271
00:12:11,064 --> 00:12:13,648
- How amazing is that?
- So cool.
272
00:12:13,650 --> 00:12:17,569
This dish is probably, like,
made in the 1800s.
273
00:12:17,612 --> 00:12:19,112
That's how old it is.
274
00:12:19,156 --> 00:12:20,697
And I don't even know
what duck tastes like.
275
00:12:20,699 --> 00:12:23,116
I don't know if it's good--
if it's bad if it's pink.
276
00:12:23,118 --> 00:12:26,161
I don't know if it's
supposed to be purple.
277
00:12:26,246 --> 00:12:28,621
Now, I'm gonna show you
exactly how it's done,
278
00:12:28,665 --> 00:12:32,208
And if you want
to make it into the finale,
279
00:12:32,252 --> 00:12:34,502
- You cannot fall behind.
- Let's go!
280
00:12:34,504 --> 00:12:37,172
This isn't just
about speed tonight,
281
00:12:37,215 --> 00:12:42,427
It's about making a dish
that looks and tastes
exactly like mine.
282
00:12:42,429 --> 00:12:45,138
- Yes, chef!
- Oh, my goodness.
283
00:12:45,182 --> 00:12:47,140
It was hard keeping up
with chef ramsay
284
00:12:47,142 --> 00:12:49,309
Breaking down the duck,
so how am I supposed
285
00:12:49,394 --> 00:12:52,187
To keep up with him doing
this whole entire cook?
286
00:12:52,272 --> 00:12:55,148
He has been cooking this dish
for more than I've been alive.
287
00:12:55,233 --> 00:12:58,568
Now, once I'm done
and I've plated my duck dish,
288
00:12:58,653 --> 00:13:03,156
All of you will have an extra
60 seconds to catch up.
289
00:13:03,158 --> 00:13:05,617
- Is everybody ready for this?
- Yes, chef.
290
00:13:05,619 --> 00:13:10,121
- Dad, are you ready?
- Tils, I was born ready.
291
00:13:10,123 --> 00:13:12,665
Right, our time starts now.
292
00:13:12,667 --> 00:13:16,127
Right, first off, get your
best-looking duck breast,
293
00:13:16,171 --> 00:13:19,547
Nice sharp knife,
and use the tip of the knife,
294
00:13:19,633 --> 00:13:22,509
And we're gonna criss-cross
across that skin.
295
00:13:22,552 --> 00:13:27,263
- Not into the flesh,
just the fat of the duck.
- Here we go.
296
00:13:27,265 --> 00:13:29,307
- Okay?
- Perfect.
297
00:13:29,351 --> 00:13:31,100
Now, once that duck is scored,
298
00:13:31,144 --> 00:13:34,646
Beautifully season
with salt and pepper.
299
00:13:34,689 --> 00:13:39,484
And we're gonna rub the pepper
and the salt into the breast.
300
00:13:39,528 --> 00:13:43,863
Seasoning is crucial.
Let's go, guys.
301
00:13:43,865 --> 00:13:46,282
And now, first pan, olive oil.
302
00:13:46,368 --> 00:13:49,661
Just a teaspoon of oil
into the pan.
303
00:13:49,663 --> 00:13:54,207
Crank up the heat,
and we lay away, fat side down.
304
00:13:54,251 --> 00:13:57,794
- ( sizzling )
- that's the noise
you want to hear.
305
00:13:57,796 --> 00:13:59,546
And now we are moving. Right.
306
00:13:59,631 --> 00:14:03,842
Come on, guys.
Get your duck in the pan.
Quick, quick.
307
00:14:03,844 --> 00:14:07,595
- Come on, remy.
- Now the hard part.
308
00:14:07,639 --> 00:14:09,472
Asher! Skin side down.
309
00:14:09,516 --> 00:14:13,685
- Oh.
- Fat side down.
310
00:14:13,728 --> 00:14:16,020
Now, the duck is rendering down.
311
00:14:16,106 --> 00:14:19,315
And then, look at me,
take your tongs,
312
00:14:19,359 --> 00:14:23,486
Hold the breast,
and pour some fat into the pan.
313
00:14:23,530 --> 00:14:27,824
We're gonna start the sauce.
Now we're working two pans.
314
00:14:27,868 --> 00:14:29,742
From there,
chop the "shallot."
315
00:14:31,663 --> 00:14:34,664
- It's a "shall-it."
- hey, young lady, look at me.
316
00:14:34,666 --> 00:14:37,458
Quit messing around
and focus on your job.
317
00:14:37,460 --> 00:14:39,460
Oh.
318
00:14:39,462 --> 00:14:42,130
Look at me.
Cut that in half.
319
00:14:42,173 --> 00:14:46,384
Down, along, through,
320
00:14:46,386 --> 00:14:50,513
- And then beautifully,
finally chopped.
- Ah.
321
00:14:50,557 --> 00:14:53,391
Remy really needs to focus,
otherwise she's just
gonna fall behind.
322
00:14:53,435 --> 00:14:56,853
- Oh, my god.
- Michael, well done.
323
00:14:56,855 --> 00:14:58,229
- In with the shallots.
- ( sizzling )
324
00:14:58,273 --> 00:15:00,356
Hear that noise? Beautiful.
325
00:15:00,400 --> 00:15:04,444
Shallots plus butter
equals flavor.
326
00:15:06,114 --> 00:15:08,197
- Perfect.
- Good, michael.
327
00:15:10,285 --> 00:15:13,369
Well done, asher. Come on.
328
00:15:13,413 --> 00:15:16,122
- Come on, remy,
you can do this.
- Bryson, good boy.
329
00:15:16,124 --> 00:15:19,292
Oh, yeah, look at that.
330
00:15:19,377 --> 00:15:22,128
Let's go, remy.
Wakey-wakey, girl.
331
00:15:22,130 --> 00:15:25,506
Aarón: You gotta get moving.
Please don't fall behind.
332
00:15:25,592 --> 00:15:26,591
Remy: Dang it.
333
00:15:36,770 --> 00:15:39,145
Let's go, remy.
Wakey-wakey, girl.
334
00:15:39,147 --> 00:15:41,439
- Dang it.
- I didn't think it was
gonna be this hard.
335
00:15:41,524 --> 00:15:43,483
It's really hard
keeping up with chef gordon.
336
00:15:43,485 --> 00:15:46,235
And now for the sauce.
Take two cloves of garlic.
337
00:15:46,279 --> 00:15:48,488
- Two of them.
- And slice them thinly.
338
00:15:48,531 --> 00:15:52,575
Garlic in with the shallots.
Now, caramelize those shallots.
339
00:15:52,619 --> 00:15:54,285
We're working two pans.
We got the duck.
340
00:15:54,371 --> 00:15:57,372
We got the sauce.
Okay? Let's go.
341
00:15:57,415 --> 00:15:58,748
Come on, remy.
You can do this.
342
00:15:58,833 --> 00:16:00,333
I'm a little bit behind
right now,
343
00:16:00,377 --> 00:16:02,293
But I just need
to take a deep breath
344
00:16:02,379 --> 00:16:05,004
Because I need
that spot in the finale.
345
00:16:05,048 --> 00:16:07,548
So I'm not playing,
I'm slaying.
346
00:16:07,634 --> 00:16:10,051
That's enough, now.
That's enough. Get it in.
347
00:16:10,053 --> 00:16:12,086
- Yes, chef.
- Good girl.
348
00:16:12,088 --> 00:16:14,806
Right, get your tongs,
flip over your duck,
349
00:16:14,808 --> 00:16:17,642
And make sure you get
a really nice caramelization.
350
00:16:17,644 --> 00:16:19,727
Okay, I got it. Good!
351
00:16:19,771 --> 00:16:21,312
I feel like a lucky duck
352
00:16:21,356 --> 00:16:24,399
Because I've cooked
a duck many times,
353
00:16:24,442 --> 00:16:27,235
And I think I'm probably
the only one who's cooked
duck before here.
354
00:16:27,320 --> 00:16:33,324
Once it's seared, roll it
back round fat side down.
And in the oven it goes.
355
00:16:33,410 --> 00:16:35,159
- Let's go, guys.
- Open oven!
356
00:16:35,245 --> 00:16:38,162
- Open oven!
- Open oven!
357
00:16:40,417 --> 00:16:44,002
- Keep up with me.
Let's go, guys.
- Fat side down.
358
00:16:44,004 --> 00:16:46,295
The duck is so important
on this dish
359
00:16:46,381 --> 00:16:48,756
Because that's like
the hero of the plate.
360
00:16:48,800 --> 00:16:50,842
Okay, that's good.
361
00:16:50,844 --> 00:16:54,303
And chef ramsay is so particular
about the cook on this duck.
362
00:16:54,305 --> 00:16:57,473
Now, let's focus on the sauce.
363
00:16:57,517 --> 00:16:59,559
Shallots caramelized,
garlic caramelized.
364
00:16:59,644 --> 00:17:02,311
Now, we're gonna start
the flambé. Heard?
365
00:17:02,355 --> 00:17:05,898
- Yes, chef!
- Get your cognac.
Please be careful.
366
00:17:05,900 --> 00:17:10,403
Watch. In and tilt.
And flambé.
367
00:17:10,405 --> 00:17:12,447
Walk away,
let the alcohol burn off.
368
00:17:12,532 --> 00:17:15,283
- Let's go!
- Whoa, whoa, michael.
369
00:17:15,326 --> 00:17:17,785
- This is so intense.
- Oh, gosh.
370
00:17:17,787 --> 00:17:19,454
Come on, guys.
Keep up with me.
371
00:17:19,456 --> 00:17:21,539
- Let's go, let's go, let's go.
- Mine's not doing it.
372
00:17:21,583 --> 00:17:23,374
- Do the whole thing.
- Whole thing.
373
00:17:23,418 --> 00:17:25,168
All of it, step back.
That's it.
374
00:17:25,170 --> 00:17:28,129
Tilt your pan. Good boy.
Finally, we are moving.
375
00:17:28,173 --> 00:17:31,007
Right, want to go in
with our orange juice.
376
00:17:31,051 --> 00:17:33,426
This is the start
of the duck á l'orange.
377
00:17:33,428 --> 00:17:36,429
Orange juice in.
Give that a mix.
378
00:17:36,431 --> 00:17:40,600
- Whole thing?
- Two thirds of what
you've got.
379
00:17:40,643 --> 00:17:42,060
All right, let's do this.
380
00:17:42,145 --> 00:17:44,812
Right, now we're gonna
start the endive.
381
00:17:44,814 --> 00:17:48,149
Take your endive,
take the base,
and cut an inch off.
382
00:17:48,151 --> 00:17:52,153
Open them up. We want
the nice big leaves of endive.
383
00:17:52,197 --> 00:17:54,113
That's what's gonna formulate
that beautiful star
384
00:17:54,157 --> 00:17:56,199
- Around the outside
of the plate.
- Got it.
385
00:17:56,201 --> 00:17:59,160
Asher is still trying
to get his off the stem.
386
00:17:59,162 --> 00:18:01,120
( groans )
oh, darn it.
387
00:18:01,164 --> 00:18:03,081
He forgot to trim
the bottom off of the endive,
388
00:18:03,083 --> 00:18:05,583
So he's trying
to rip these leaves off,
and part of the issue
389
00:18:05,585 --> 00:18:09,128
Is that it has to look
like gordon's dish,
not just tasting like it.
390
00:18:09,172 --> 00:18:11,047
Let's go, asher.
Open them up.
391
00:18:11,049 --> 00:18:14,550
- Come on.
- Right. Salt, pepper.
392
00:18:14,636 --> 00:18:19,347
- Yes, chef.
- After that, powdered sugar.
Lightly dusting.
393
00:18:19,432 --> 00:18:21,641
That takes the bitterness
out of the endive.
394
00:18:21,643 --> 00:18:23,851
- Heard?
- Yes, chef!
395
00:18:23,853 --> 00:18:25,311
From there, olive oil over.
396
00:18:25,396 --> 00:18:28,189
Asher is really
starting to fall behind.
397
00:18:28,274 --> 00:18:30,316
- Balsamic vinegar, over.
- Yes, chef!
398
00:18:30,401 --> 00:18:32,527
But, michael,
he is in the zone.
399
00:18:32,529 --> 00:18:35,154
- Look at his focus.
- Olive oil and then some...
400
00:18:35,240 --> 00:18:39,158
I am literally multitasking
on a new level.
401
00:18:39,244 --> 00:18:40,785
How is the orange juice?
Is it reducing down?
402
00:18:40,787 --> 00:18:42,161
Yes, chef!
403
00:18:42,163 --> 00:18:44,163
It is so fun
and so cool and scary,
404
00:18:44,165 --> 00:18:46,124
But I'm learning
a lot of things, too.
405
00:18:46,167 --> 00:18:50,294
Now, take your chicken stock
and add that to your sauce.
406
00:18:50,380 --> 00:18:52,755
And we reduce that down.
Let's go, let's go, let's go.
407
00:18:52,841 --> 00:18:55,133
Endive, sauce,
the duck's in the oven.
408
00:18:55,176 --> 00:18:57,844
Chef gordon is going as fast
as he goes with adults.
409
00:18:57,846 --> 00:19:00,513
- Daphne: A hundred percent.
- Gordon: Let's go, asher.
410
00:19:00,557 --> 00:19:02,140
Now we're gonna start
with the broccolini.
411
00:19:02,183 --> 00:19:05,101
Olive oil into the pan.
Two cloves of garlic.
412
00:19:05,186 --> 00:19:08,062
- Yes, chef!
- Under the knife and crush.
413
00:19:08,064 --> 00:19:11,774
In we go.
Broccolini into the pan.
414
00:19:11,860 --> 00:19:13,985
- Heard?
- Yes, chef!
415
00:19:14,070 --> 00:19:17,113
- Keep it going, guys.
- Daphne: Don't slow down,
you guys. Keep it up.
416
00:19:17,115 --> 00:19:21,576
- Mmm, beautiful.
- Now season with a little
touch of chili flakes.
417
00:19:21,661 --> 00:19:24,612
- Yes, chef!
- So, we got the sauce working.
418
00:19:24,614 --> 00:19:28,249
We got the broccolini.
Let's check our duck.
419
00:19:28,293 --> 00:19:32,420
Look at that. Nice and pink.
Probably up to medium rare now.
420
00:19:32,422 --> 00:19:35,131
And let it sit and rest, okay?
Really important.
421
00:19:35,133 --> 00:19:37,216
- Oven open!
- Oven open!
422
00:19:37,260 --> 00:19:39,093
Aarón: Come on,
there you go, michael!
423
00:19:39,137 --> 00:19:40,511
Daphne: You know,
I don't think asher's duck
424
00:19:40,555 --> 00:19:42,555
Was in the oven for very long.
This is the problem.
425
00:19:42,640 --> 00:19:46,058
When you miss one step
and then you can't follow
along with the rest,
426
00:19:46,144 --> 00:19:48,144
It leaves you totally
out in the weeds.
427
00:19:48,188 --> 00:19:51,564
Duck is resting, sauce reducing,
broccolini sautéing.
428
00:19:51,566 --> 00:19:53,941
- Yes, chef!
- It's a lot to keep track of.
429
00:19:53,985 --> 00:19:57,445
Let's go.
Give them a little toss.
These pans are hot, guys.
430
00:19:57,530 --> 00:20:00,031
Be careful.
You don't want anything to burn.
431
00:20:00,116 --> 00:20:03,618
- Yes, chef!
- Exactly right.
432
00:20:03,703 --> 00:20:05,620
On we go now for our third pan.
433
00:20:05,622 --> 00:20:08,623
We're gonna start the endive.
434
00:20:08,708 --> 00:20:11,083
Olive oil into the pan.
Heard?
435
00:20:11,127 --> 00:20:14,128
- Yes, chef!
- Let's go! Sauté your endive!
436
00:20:14,214 --> 00:20:16,005
- Speed up, let's go.
- Yes, chef.
437
00:20:16,049 --> 00:20:19,050
Well done, remy.
Well done, michael.
438
00:20:19,052 --> 00:20:23,304
Bryson, in, in, in!
Let's go!
439
00:20:23,306 --> 00:20:26,682
- Oh, my goodness.
- Chef ramsay is going so fast.
440
00:20:26,684 --> 00:20:29,268
Three pans, all working
at the same time.
441
00:20:29,270 --> 00:20:32,772
And it's really, really hard
to manage three pans
442
00:20:32,857 --> 00:20:34,607
In only a little bit of time.
443
00:20:34,609 --> 00:20:36,817
So I feel a lot
of pressure right now.
444
00:20:36,903 --> 00:20:39,612
Daphne:
Bryson's not remembering
to shake any of his pans.
445
00:20:39,697 --> 00:20:43,532
- Shake the pans.
Shake the pans.
- This-- this thing?
446
00:20:43,534 --> 00:20:47,787
- This?
- Pans. Endive, broccolini.
And turn, and turn.
447
00:20:47,789 --> 00:20:49,580
Let's go! There you go.
448
00:20:49,582 --> 00:20:52,541
I feel like everybody is
keeping up with chef gordon,
449
00:20:52,543 --> 00:20:56,420
But I am falling
behind right now,
and I am very worried.
450
00:20:56,506 --> 00:20:59,382
Oh, bryson's vegetables
are up in smoke right now.
451
00:20:59,384 --> 00:21:02,385
- Oh, no!
- Bryson, turn down
the flame a little bit.
452
00:21:02,428 --> 00:21:04,553
- Oh, wait.
- It's not going well for me.
453
00:21:04,555 --> 00:21:08,349
- Oh, no.
- Come on, bryson!
Keep up with me.
454
00:21:18,278 --> 00:21:20,311
- Let's go, guys.
- Oh, no!
455
00:21:20,321 --> 00:21:23,990
- Bryson, turn down
the flame a little bit.
- Oh, wait.
456
00:21:24,033 --> 00:21:26,492
My veggies are burnt.
Like, this is not good.
457
00:21:26,494 --> 00:21:27,994
- Whoo!
- Bryson!
458
00:21:27,996 --> 00:21:30,288
- Turn!
- Yes, chef!
459
00:21:30,290 --> 00:21:32,748
But I need to hurry up.
I gotta do this right.
460
00:21:32,792 --> 00:21:34,375
- Nice, bryson.
- Wow, bryson.
461
00:21:34,419 --> 00:21:35,626
- Way you go!
- Bryson, there you go!
462
00:21:36,754 --> 00:21:39,547
We are on the home straight.
463
00:21:39,549 --> 00:21:42,383
Remy's sauce, it looks like
it's been reducing down.
464
00:21:42,468 --> 00:21:46,095
- What the heck?
- The shallots themselves look
a little bit burnt.
465
00:21:46,139 --> 00:21:47,388
- Tilly: Oh, no.
- So we'll see what happens.
466
00:21:47,432 --> 00:21:50,141
And now, the exciting
part for the sauce.
467
00:21:50,184 --> 00:21:53,394
Get your orange and zest
into your sauce.
468
00:21:53,479 --> 00:21:56,314
- Yes, chef!
- Remember, it's
a duck á l'orange.
469
00:21:56,399 --> 00:21:59,400
- Perfect, okay.
- Let's go. In, in, in.
470
00:21:59,402 --> 00:22:02,528
Next, we're gonna
get the orange, we're gonna
top-and-tail it.
471
00:22:02,572 --> 00:22:04,613
And we're gonna get the segments
of that orange, yes?
472
00:22:04,657 --> 00:22:06,490
- Yes, chef!
- Well done.
473
00:22:06,492 --> 00:22:09,535
Now from there,
bend the knife around
the orange.
474
00:22:09,579 --> 00:22:13,164
Look at me, michael.
Not like that. Round.
475
00:22:13,166 --> 00:22:15,166
Where the pith ends,
that's where you start.
476
00:22:15,168 --> 00:22:18,627
I want six segments
of orange on the plate.
477
00:22:18,713 --> 00:22:20,421
- Yes, chef!
- ( sighs )
478
00:22:20,423 --> 00:22:22,965
Gordon:
And just peel back the layers
each and every time.
479
00:22:23,009 --> 00:22:25,259
One, two, three, four, five.
480
00:22:25,261 --> 00:22:28,637
The orange segments are gonna be
for the final part of the sauce.
481
00:22:28,723 --> 00:22:31,015
Okay, this is very hard.
482
00:22:31,100 --> 00:22:33,768
And now we're gonna
finish the sauce off.
483
00:22:33,811 --> 00:22:38,356
Get your sieve,
and then you strain your sauce
through that sieve.
484
00:22:38,441 --> 00:22:40,358
- Speed up, let's go.
- Where's the strainer?
485
00:22:40,401 --> 00:22:42,860
- Keep it going, yes?
- Yes, chef!
486
00:22:42,862 --> 00:22:45,029
What do you do
with the shallots?
487
00:22:45,031 --> 00:22:46,364
Throw them away.
You've got the essence there.
488
00:22:46,407 --> 00:22:48,157
Right, look at me.
To finish the sauce,
489
00:22:48,201 --> 00:22:50,409
The segments
go into the sauce.
490
00:22:50,453 --> 00:22:53,287
- Gordon, what did
we put in the sauce?
- Orange segments.
491
00:22:53,373 --> 00:22:54,830
- Orange?
- Duck á l'orange.
492
00:22:54,874 --> 00:22:56,415
Now, taste your sauce.
493
00:22:56,459 --> 00:23:00,544
Mmm. Correct the seasoning.
Make sure it tastes of orange.
494
00:23:00,546 --> 00:23:03,422
- Make sure it tastes of what?
- Orange!
495
00:23:03,466 --> 00:23:05,299
- I can't hear you!
- Orange!
496
00:23:05,301 --> 00:23:07,259
- What's the dish called?
- Duck--
497
00:23:07,345 --> 00:23:10,554
- Asher: Duck endive!
- It sounds, like, very french.
498
00:23:10,556 --> 00:23:15,142
Duck á l'orange.
Chef gordon says it very good.
499
00:23:15,186 --> 00:23:16,644
This is duck á l'orange, guys.
500
00:23:16,646 --> 00:23:20,523
I don't even know how to say it.
It's just, like, so fancy.
501
00:23:20,566 --> 00:23:23,234
- What's the dish called?
- Duck "or-lee-anh!"
502
00:23:23,236 --> 00:23:28,406
I can't even pronounce it.
I can say the "duck" part
and the "orange" part,
503
00:23:28,449 --> 00:23:31,617
But not whatever's
in between those two things.
504
00:23:31,619 --> 00:23:34,286
And, finally,
we're gonna start plating.
505
00:23:34,330 --> 00:23:36,497
- What's the dish called?
- Duck á l'orange!
506
00:23:36,499 --> 00:23:39,417
- Duck á l'orange!
- Thank you, let's go!
507
00:23:39,544 --> 00:23:42,920
First, make a beautiful
clock face with your endive.
508
00:23:42,964 --> 00:23:48,509
- 12:00. And then we go to 1:00.
All the way round.
- How many leaves do we add?
509
00:23:48,553 --> 00:23:51,262
- 1:00, 2:00, 3:00, 12.
- Thank you, asher. Good boy.
510
00:23:51,305 --> 00:23:54,807
And then from there,
broccolini into the center.
511
00:23:54,809 --> 00:23:59,395
Lift your duck up and sit that
on top of your broccolini.
512
00:23:59,397 --> 00:24:03,232
- Heard? Well done, asher.
- Yes, chef!
513
00:24:03,276 --> 00:24:06,402
- Take your...
- Asher's made up
a ton of time.
514
00:24:06,404 --> 00:24:09,363
- I'm very impressed.
- ...Orange segments
around the outside,
515
00:24:09,407 --> 00:24:13,117
And just drop the orange
in between that endive.
516
00:24:13,161 --> 00:24:14,743
- Bryson?
- Yes, chef.
517
00:24:14,745 --> 00:24:16,162
Start plating, young man.
518
00:24:16,247 --> 00:24:18,289
Put the tray down
and work with both hands.
519
00:24:18,374 --> 00:24:19,999
Bryson doesn't have
his vegetables off yet,
520
00:24:20,042 --> 00:24:22,001
So he's not following along
with the plating.
521
00:24:22,044 --> 00:24:24,086
- Ah, dang it.
- Sauce round the outside.
522
00:24:24,130 --> 00:24:29,717
And then finally,
take your aged balsamic vinegar
and then drizzle round.
523
00:24:29,719 --> 00:24:33,679
And there we have our beautiful
duck á l'orange.
524
00:24:33,723 --> 00:24:38,267
- Your 60 seconds starts now.
- Yep.
525
00:24:38,269 --> 00:24:40,811
- Let's go, guys. Quick.
- Oh, goodness.
526
00:24:40,897 --> 00:24:43,564
- Bryson, put it down
and work two hands.
- Yes, chef.
527
00:24:43,566 --> 00:24:46,567
Tilly: Bryson's looking
really flustered now.
Is he gonna finish?
528
00:24:46,611 --> 00:24:48,027
- I can't watch.
- I know.
529
00:24:48,112 --> 00:24:50,196
Let's go. 30 seconds to go.
530
00:24:50,281 --> 00:24:52,156
Gordon, where do I put
the sauce? Just around?
531
00:24:52,158 --> 00:24:55,326
- Around!
- Orange segments.
Don't forget those.
532
00:24:55,369 --> 00:24:56,619
Whew. Done.
533
00:24:56,662 --> 00:24:58,537
- Asher, sauce?
- Yeah.
534
00:24:58,539 --> 00:25:01,165
- Aged balsamic vinegar,
is it on?
- Yep.
535
00:25:01,167 --> 00:25:05,753
Gordon: 15 seconds to go.
Let's go, bryson.
536
00:25:05,755 --> 00:25:08,005
- Use the tongs!
- Yes, chef!
537
00:25:08,007 --> 00:25:10,257
Gordon:
Keep it going, guys.
Come on, bryson.
538
00:25:10,259 --> 00:25:12,551
- This is not good.
- Gordon: Let's go, michael.
539
00:25:12,595 --> 00:25:15,012
- Balsamic vinegar.
- Let's go, let's go, let's go.
540
00:25:15,014 --> 00:25:16,722
- Yes, chef.
- Ten...
541
00:25:16,766 --> 00:25:18,974
- Oh, man.
- Oh, my goodness.
542
00:25:19,018 --> 00:25:22,728
- Perfect.
- ...Seven, six, five,
543
00:25:22,730 --> 00:25:25,356
Four, three, two, one!
544
00:25:25,399 --> 00:25:28,526
Gordon: And stop!
Hands in the air.
545
00:25:28,528 --> 00:25:34,114
Well done, everyone.
What a journey.
546
00:25:37,286 --> 00:25:40,162
- Nice job.
- It just looks terrible.
547
00:25:40,248 --> 00:25:44,124
My plate looks like
it just got thrown together.
548
00:25:44,168 --> 00:25:46,043
It went through,
like, a hurricane.
549
00:25:46,128 --> 00:25:49,255
- ( sniffling )
- dude, you're good.
You're good.
550
00:25:49,298 --> 00:25:51,799
- You're good, dude.
- ( crying )
551
00:25:51,801 --> 00:25:53,384
Don't cry. Please don't cry,
please don't cry. You're good.
552
00:25:53,427 --> 00:25:56,011
- Yours looks great.
- You're good, you're good.
553
00:25:56,013 --> 00:25:58,013
- ( crying )
- you're good, you're good.
554
00:25:58,057 --> 00:25:59,431
- Bryson, you did amazing.
- Bryson, you're good.
555
00:25:59,517 --> 00:26:02,768
- That duck looks amazing, bro.
- Look at that.
556
00:26:02,812 --> 00:26:05,813
- That duck looks amazing.
- The rest of the plate
looks terrible.
557
00:26:05,856 --> 00:26:08,274
- You're good, dude.
You're good.
- No, it doesn't.
558
00:26:08,317 --> 00:26:09,275
I don't want to
let my family down.
559
00:26:09,360 --> 00:26:11,026
I don't want to let my dad down.
560
00:26:11,145 --> 00:26:13,654
And I am praying
for a miracle right now.
561
00:26:25,167 --> 00:26:27,501
Well done. All of you,
give yourselves a round of
applause, come on.
562
00:26:31,132 --> 00:26:33,591
Your task tonight
was to cook along with me
563
00:26:33,634 --> 00:26:36,635
And make a dish that looks
564
00:26:36,679 --> 00:26:40,014
And tastes exactly like mine.
565
00:26:40,016 --> 00:26:42,141
Chef gordon's dish
looks perfect.
566
00:26:42,143 --> 00:26:46,020
Now it's time to see
how yours measure up.
567
00:26:46,063 --> 00:26:48,105
Right, first up, remy.
568
00:26:50,651 --> 00:26:51,984
I'm really proud of myself.
569
00:26:52,028 --> 00:26:53,444
I kept up with chef gordon.
570
00:26:53,529 --> 00:26:55,529
But the duck
is the star of the plate,
571
00:26:55,531 --> 00:26:58,616
And if it's not medium rare
like gordon likes it,
572
00:26:58,659 --> 00:26:59,742
I'm going home.
573
00:27:02,163 --> 00:27:03,245
First of all,
how are you feeling?
574
00:27:03,289 --> 00:27:06,248
Okay.
It's not my best work,
575
00:27:06,292 --> 00:27:09,251
But I feel like it's pretty good
compared to you.
576
00:27:09,295 --> 00:27:11,795
Gordon:
Okay, visually, daphne,
what do you think?
577
00:27:11,797 --> 00:27:14,340
The fact that you got
all the elements on the plate
is impressive.
578
00:27:14,342 --> 00:27:16,550
But I think your orange segments
melted into your sauce,
579
00:27:16,552 --> 00:27:18,636
Which is why we're not
seeing them nice and present
580
00:27:18,638 --> 00:27:20,304
And plump the way they are
on chef gordon's plate.
581
00:27:20,389 --> 00:27:22,973
But I think you have a lot
going on here that is amazing.
582
00:27:23,017 --> 00:27:24,725
Thank you.
583
00:27:24,727 --> 00:27:27,144
Okay, now,
temperature of the duck.
584
00:27:27,146 --> 00:27:28,729
- What do you think it is?
- Medium rare.
585
00:27:28,731 --> 00:27:31,357
Medium rare?
Let's have a look.
586
00:27:34,278 --> 00:27:35,736
Aarón: Very nice.
587
00:27:35,738 --> 00:27:38,197
- Beautiful, remy.
- Thank you.
588
00:27:45,456 --> 00:27:48,082
Right, remy, the duck's
cooked beautifully.
589
00:27:48,084 --> 00:27:51,418
But what I love more
than anything is the skin
is nice and crispy,
590
00:27:51,462 --> 00:27:53,045
So you rendered that fat
beautifully.
591
00:27:53,130 --> 00:27:55,422
But it does need
more orange sauce.
592
00:27:55,466 --> 00:27:57,424
That's why it's called
a duck á l'orange.
593
00:27:57,468 --> 00:27:59,635
However, you've really
nailed the duck. Well done.
594
00:27:59,679 --> 00:28:02,930
- Thank you.
- I also think you nailed
the endive.
595
00:28:02,932 --> 00:28:06,767
- It was delicious.
- Caramelized beautifully,
sweet, a little bit tangy.
596
00:28:06,811 --> 00:28:08,018
The sauce is a little clunky,
597
00:28:08,062 --> 00:28:09,728
But a lot to be proud of
on this plate.
598
00:28:09,730 --> 00:28:12,272
- Thank you.
- Remy, I do think--
599
00:28:12,274 --> 00:28:14,817
Maybe I just had
a bigger bit of broccolini,
but mine was quite crunchy.
600
00:28:14,819 --> 00:28:19,154
I can see it's got good color.
However, the stalk of it
was a bit hard for me.
601
00:28:19,240 --> 00:28:22,157
But I think you did
a great job considering
you had to work very quickly.
602
00:28:22,159 --> 00:28:24,743
- Thank you.
- Remy, you're in luck,
603
00:28:24,745 --> 00:28:26,495
Because you know
how to cook duck.
604
00:28:26,539 --> 00:28:29,123
Let me tell you,
the duck is the real star here,
605
00:28:29,166 --> 00:28:30,290
And you treated it
with a lot of love.
606
00:28:30,334 --> 00:28:32,251
You paid attention
to chef gordon,
607
00:28:32,294 --> 00:28:33,419
And it really shows
in the result there.
608
00:28:33,462 --> 00:28:35,462
- Good job.
- Thank you, chef.
609
00:28:35,464 --> 00:28:38,507
Thank you, remy.
Back to your station please,
darling. Good job.
610
00:28:40,428 --> 00:28:42,469
- Michael: Nice job, remy.
- Good job, remy.
611
00:28:42,513 --> 00:28:44,596
Thank you.
612
00:28:44,598 --> 00:28:46,265
All right, michael,
613
00:28:46,267 --> 00:28:48,600
Will you please
bring us your dish?
614
00:28:50,730 --> 00:28:52,980
My dish looks kind of similar,
615
00:28:53,023 --> 00:28:56,400
Maybe a lot similar
to gordon ramsay's dish.
616
00:28:56,402 --> 00:28:59,278
I just hope that all the flavors
are there and it's amazing.
617
00:28:59,321 --> 00:29:02,823
Okay, what a ride.
How are you feeling,
more importantly?
618
00:29:02,825 --> 00:29:07,411
- Uh, really good that
I can keep up with you.
- Yeah, highly commendable.
619
00:29:07,413 --> 00:29:09,496
Right, aarón, visually,
what do you think?
620
00:29:09,540 --> 00:29:13,000
Aarón: Michael, there's so many
good attributes to your dish.
621
00:29:13,002 --> 00:29:15,878
It's the closest one that
I've seen to chef gordon's,
622
00:29:15,963 --> 00:29:18,130
- And that's a feat in itself.
- Thank you.
623
00:29:18,132 --> 00:29:21,341
Right, let's hope
it tastes like mine.
624
00:29:21,385 --> 00:29:24,136
Moment of truth.
625
00:29:24,138 --> 00:29:27,306
- Mid-rare?
- Yes, chef.
626
00:29:29,727 --> 00:29:33,103
It is absolutely mid-rare.
627
00:29:33,105 --> 00:29:34,146
How long did you
let the duck rest for?
628
00:29:34,231 --> 00:29:36,231
Michael:
Like, five minutes.
629
00:29:36,275 --> 00:29:37,608
Did it come out of the oven
at the same time as mine?
630
00:29:37,610 --> 00:29:39,735
Yes, chef.
631
00:29:47,369 --> 00:29:50,537
Listen, young man, good news.
It's delicious, right?
632
00:29:50,539 --> 00:29:53,165
The duck is cooked beautifully.
It's pink, it's crisp.
633
00:29:53,167 --> 00:29:55,918
It's seasoned beautifully.
I'm proud of you.
634
00:29:55,961 --> 00:29:59,171
But just the concentration,
it's exactly what chefs need.
635
00:29:59,256 --> 00:30:02,758
Cook with the ears wide open,
eyes watching left and right.
636
00:30:02,760 --> 00:30:04,218
- Great job.
- Thank you.
637
00:30:04,261 --> 00:30:06,303
Man, michael, there's
so much flavor in this.
638
00:30:06,347 --> 00:30:08,013
You can't get away
from how juicy that duck is.
639
00:30:08,057 --> 00:30:10,140
I'm looking at it right now,
and I need sunglasses
640
00:30:10,142 --> 00:30:11,433
'cause it's still shining.
641
00:30:11,435 --> 00:30:14,102
I'm so proud of you.
Good job.
642
00:30:14,104 --> 00:30:16,271
Michael, phenomenal work.
The broccolini was nailed.
643
00:30:16,315 --> 00:30:18,607
It's tender, but it has
nice crispy bits there.
644
00:30:18,609 --> 00:30:21,276
I would have liked a tiny bit
more caramelization
on the endives,
645
00:30:21,278 --> 00:30:23,278
Just because everything else
on this plate
646
00:30:23,364 --> 00:30:26,448
Has such a rich
balance of flavors,
but really nice work.
647
00:30:26,534 --> 00:30:29,535
- Thank you.
- Thank you, michael.
648
00:30:29,537 --> 00:30:32,621
- This guy is so dialed in.
Come on.
- He's so focused.
649
00:30:32,623 --> 00:30:35,999
- So amazing.
- Thank you.
650
00:30:36,001 --> 00:30:37,417
- Good job, michael.
- Thank you.
651
00:30:37,419 --> 00:30:40,087
The next dish we'd like to taste
is bryson, please.
652
00:30:49,265 --> 00:30:52,432
- Bryson, how are you feeling?
- I feel okay with it.
653
00:30:52,518 --> 00:30:54,309
It doesn't look
as good as yours.
654
00:30:54,395 --> 00:30:57,729
Time at the end
got away from me.
655
00:30:57,731 --> 00:31:00,148
It just looks very sloppy.
656
00:31:00,150 --> 00:31:02,150
- Remind me how old
you are again.
- 11.
657
00:31:02,152 --> 00:31:04,027
- Do you know what
I was doing at 11?
- Hmm?
658
00:31:04,113 --> 00:31:05,404
Kicking a soccer ball.
659
00:31:05,406 --> 00:31:07,447
So just remember
what you've done,
660
00:31:07,533 --> 00:31:10,158
Even if it's the last time you
cook in this kitchen tonight.
661
00:31:10,160 --> 00:31:12,828
Whatever happens, you've
got to hold your head up high.
662
00:31:12,830 --> 00:31:17,165
Now, visually, you can see
that it's a little bit
out of control.
663
00:31:17,167 --> 00:31:20,210
- Bryson: Mm-hmm.
- But the duck
looks beautiful.
664
00:31:20,212 --> 00:31:22,296
- Bryson: Thank you.
- And where's your sauce?
665
00:31:22,298 --> 00:31:24,882
I didn't know you had
to put it around the plate,
666
00:31:24,967 --> 00:31:26,550
But it's on the duck right now.
667
00:31:26,552 --> 00:31:29,428
Right, so whenever
you get something really
nice and crispy,
668
00:31:29,430 --> 00:31:32,097
What you never do is then
go and put a sauce on top. Why?
669
00:31:32,099 --> 00:31:36,602
- Because then it gets
not as crispy.
- That's right. Shall we?
670
00:31:42,443 --> 00:31:43,525
Nice.
671
00:31:53,954 --> 00:31:57,414
- Okay, young man, the good news
is the duck is beautiful.
- Thank you.
672
00:31:57,416 --> 00:32:03,253
Surprisingly, skin is crispy.
Seasoned to perfection.
673
00:32:03,297 --> 00:32:06,757
Now, for the bad news.
The broccolini is hammered.
674
00:32:06,759 --> 00:32:09,801
It is so crispy,
it's charred.
675
00:32:09,803 --> 00:32:12,304
But understand that no matter
what happens tonight,
676
00:32:12,306 --> 00:32:14,264
- You cooked
the duck beautifully.
- Thank you.
677
00:32:14,266 --> 00:32:16,141
Your endive
was really delicious.
678
00:32:16,143 --> 00:32:17,559
It was nicely colored,
679
00:32:17,561 --> 00:32:20,270
And you managed to get
the bitterness out of it.
680
00:32:20,272 --> 00:32:22,147
- Good job.
- Daphne: Bryson, I think
681
00:32:22,149 --> 00:32:23,815
There's a lot of newness
on this plate, right?
682
00:32:23,817 --> 00:32:26,026
You never cooked with duck.
You never cooked with endive.
683
00:32:26,028 --> 00:32:28,403
And yet, in 25 minutes,
684
00:32:28,405 --> 00:32:31,531
You turned out a dish
keeping up with chef gordon.
685
00:32:31,533 --> 00:32:34,409
I think the star on this plate,
and, thankfully,
686
00:32:34,411 --> 00:32:36,244
It's the most important piece,
is the duck.
687
00:32:36,288 --> 00:32:38,163
And the duck is
golden brown and crisp
688
00:32:38,248 --> 00:32:40,123
And absolutely delicious.
Well done.
689
00:32:40,167 --> 00:32:43,043
- Bryson: Thank you.
- Thank you, bryson.
690
00:32:43,087 --> 00:32:46,296
Yeah, what a shame.
I'd rather he didn't put the
charred broccolini on the plate.
691
00:32:46,298 --> 00:32:48,632
- Yeah.
- You did so good.
692
00:32:54,556 --> 00:32:57,599
The final dish that we'd like
to taste is from asher.
693
00:32:59,812 --> 00:33:03,021
This is probably
the fanciest dish
I've ever made,
694
00:33:03,023 --> 00:33:05,565
And I'm super happy.
695
00:33:05,567 --> 00:33:09,486
Young man, how would you
describe those last 25 minutes?
696
00:33:09,530 --> 00:33:14,741
- Fun and challenging.
- Absolutely.
697
00:33:14,743 --> 00:33:17,285
Right, visually,
it looks good.
698
00:33:17,287 --> 00:33:20,747
But it is missing the orange
sauce around the plate
699
00:33:20,749 --> 00:33:22,958
And the orange segments.
700
00:33:23,002 --> 00:33:24,418
What's the name of the dish?
701
00:33:24,503 --> 00:33:27,170
- Duck á l'orange.
- That's right.
702
00:33:27,256 --> 00:33:29,756
And so it can never be
a duck á l'orange
703
00:33:29,758 --> 00:33:31,550
Unless you got
the orange on there.
704
00:33:31,552 --> 00:33:34,136
And what made me
a little bit nervous,
705
00:33:34,263 --> 00:33:35,595
The fact that you were
the first to finish.
706
00:33:35,639 --> 00:33:37,514
You still had 15 seconds to go.
707
00:33:37,558 --> 00:33:39,433
And you were standing there
with hands in the air,
708
00:33:39,476 --> 00:33:43,186
But there was no orange sauce
on the plate. Why?
709
00:33:43,188 --> 00:33:46,023
I didn't realize
there was oranges on there.
710
00:33:46,066 --> 00:33:49,484
It's such a shame you
didn't hear me when I said
put the oranges on, huh?
711
00:33:49,570 --> 00:33:52,070
Now, the moment of truth.
712
00:33:53,449 --> 00:33:56,158
What temperature
have you gone for the duck?
713
00:33:56,201 --> 00:33:58,243
I'm hoping it's a medium rare.
714
00:33:58,287 --> 00:34:01,621
It looks like it may be
a little tad under.
715
00:34:20,225 --> 00:34:23,685
Right, asher, what temperature
have you gone for the duck?
716
00:34:23,729 --> 00:34:25,353
I'm hoping it's a medium rare.
717
00:34:25,397 --> 00:34:26,605
Let's see.
718
00:34:29,693 --> 00:34:32,110
Oh, man.
It's a little bit under.
719
00:34:32,112 --> 00:34:36,114
And what you can see here,
there's a white line of fat
720
00:34:36,158 --> 00:34:38,033
Which hasn't
been rendered down.
721
00:34:38,077 --> 00:34:41,661
So that means the duck hasn't
sat long enough on the fat.
722
00:34:41,705 --> 00:34:44,081
It's a shame, 'cause the top
of the duck is crispy.
723
00:34:53,634 --> 00:34:55,967
Now, you know the duck needed
another two minutes, right?
724
00:34:55,969 --> 00:34:59,387
What you have done right there
is the amount of chili flakes
725
00:34:59,431 --> 00:35:01,264
With your broccolini
is absolutely spot-on.
726
00:35:01,299 --> 00:35:04,559
But I'm missing the oranges
and the orange sauce.
727
00:35:04,561 --> 00:35:07,020
It's such a shame.
728
00:35:07,106 --> 00:35:08,230
Asher, the only thing
with the duck
729
00:35:08,273 --> 00:35:10,398
Is when it's not
rendered properly,
730
00:35:10,442 --> 00:35:12,025
It can become quite chewy
and quite difficult to eat.
731
00:35:12,111 --> 00:35:15,153
But your endive
is cooked very nicely.
732
00:35:15,155 --> 00:35:17,531
- You did very, very well.
- Thank you.
733
00:35:17,533 --> 00:35:19,491
Your competitors
were able to nail the duck,
which is the star.
734
00:35:19,535 --> 00:35:21,284
And that's a shame,
because everything else,
735
00:35:21,370 --> 00:35:23,245
I think,
is rocking and rolling.
736
00:35:23,288 --> 00:35:24,996
You know, just the duck
is more visible
737
00:35:24,998 --> 00:35:27,999
Because they cooked
three great ducks behind you.
738
00:35:28,001 --> 00:35:29,209
Thank you, asher.
739
00:35:29,294 --> 00:35:31,253
( sighs )
740
00:35:32,422 --> 00:35:33,964
- I did horrible.
- Good job.
741
00:35:34,049 --> 00:35:35,674
Come on. You did a good job.
742
00:35:35,717 --> 00:35:40,303
- Horrible.
- Good job. Good job.
Very good, asher.
743
00:35:42,141 --> 00:35:44,099
- All of you, well done.
- Thank you.
744
00:35:44,143 --> 00:35:47,102
You have given us
a lot to discuss.
745
00:35:47,146 --> 00:35:50,021
Please make your way
round to the front,
746
00:35:50,107 --> 00:35:52,607
And we'll be back shortly.
Shall we?
747
00:35:55,821 --> 00:36:00,240
Good job.
Asher, you did really good.
Good job.
748
00:36:00,284 --> 00:36:03,618
Okay, so unfortunately
there were two home cooks
who really got flustered.
749
00:36:03,704 --> 00:36:05,370
- It really
got away from them.
- Bryson.
750
00:36:05,414 --> 00:36:08,248
- Daphne:
Bryson and asher, both.
- Aarón: I agree.
751
00:36:08,292 --> 00:36:10,500
But, bryson,
he nailed the hard part.
752
00:36:10,544 --> 00:36:12,419
He managed to cook
that duck perfectly.
753
00:36:12,504 --> 00:36:15,130
And he did get the other
ingredients on the plate,
754
00:36:15,132 --> 00:36:16,423
And they did
all taste very well.
755
00:36:16,466 --> 00:36:18,425
It was just such a shame
about that broccolini.
756
00:36:18,468 --> 00:36:20,302
If you want to talk
about one of the cooks
757
00:36:20,345 --> 00:36:21,970
That had fundamental issues,
I think it's asher.
758
00:36:21,972 --> 00:36:24,014
Tilly: Right,
two of the main components,
759
00:36:24,099 --> 00:36:27,392
The duck and
the á l'orange sauce,
weren't what we wanted.
760
00:36:27,436 --> 00:36:30,145
100%. And it wasn't even
that he ran out of time.
761
00:36:30,147 --> 00:36:33,273
Gordon: Right, but visually,
asher's was very close.
762
00:36:33,275 --> 00:36:39,237
Guys, only three of them
are moving into the finale.
763
00:36:39,281 --> 00:36:41,239
We gotta decide
who's going home.
It's a tough one.
764
00:36:41,283 --> 00:36:44,534
Do we go with the dish
that looked closest to mine
765
00:36:44,578 --> 00:36:48,163
But undercooked the duck
or the one with the messy plate
766
00:36:48,207 --> 00:36:52,292
- But nailed the duck?
- I'm scared.
767
00:36:53,962 --> 00:36:55,295
- All agreed? Yeah.
- Aarón: Yeah.
768
00:36:55,297 --> 00:36:58,590
- Tough one.
- Yeah.
769
00:37:02,095 --> 00:37:03,970
First of all,
that was an extraordinary cook.
770
00:37:03,972 --> 00:37:05,847
No matter what happens
with the results tonight,
771
00:37:05,933 --> 00:37:11,019
Honestly, all four of us
are incredibly proud
of all four of you.
772
00:37:11,063 --> 00:37:12,562
Now, we all thought that tonight
773
00:37:12,564 --> 00:37:16,441
One dish in particular
was a cut above the rest,
774
00:37:16,476 --> 00:37:21,071
And they've catapulted
themselves into the finale.
775
00:37:22,658 --> 00:37:24,491
Congratulations goes to...
776
00:37:26,703 --> 00:37:29,329
Michael.
777
00:37:29,373 --> 00:37:31,957
Young man,
the dish was flawless.
778
00:37:32,000 --> 00:37:35,252
It looked and tasted
closest to my dish.
779
00:37:35,295 --> 00:37:38,213
But I think what we all
were excited about
780
00:37:38,215 --> 00:37:42,884
Is that if you can cook like
this whilst following me,
781
00:37:42,928 --> 00:37:44,427
What you can achieve
in the finale
782
00:37:44,513 --> 00:37:46,972
- Is gonna be incredible.
- Thank you.
783
00:37:46,974 --> 00:37:48,306
Now, head up to the balcony
784
00:37:48,392 --> 00:37:51,017
And start thinking about
your dishes for the finale.
785
00:37:51,019 --> 00:37:52,352
- Yes, chef.
- Well done.
786
00:37:52,396 --> 00:37:53,853
- Thank you.
- Nice job, michael.
787
00:37:53,897 --> 00:37:55,105
Yes, I won!
788
00:37:55,148 --> 00:37:57,148
I'm advancing to the finale
789
00:37:57,234 --> 00:37:59,234
And have a one-third chance
790
00:37:59,278 --> 00:38:02,570
Of being the next
masterchef junior!
791
00:38:02,572 --> 00:38:04,030
And I am so excited.
792
00:38:04,116 --> 00:38:07,409
Gordon:
Extraordinary.
793
00:38:07,494 --> 00:38:10,412
The next talented
young home cook
794
00:38:10,455 --> 00:38:12,497
Joining michael in the finale,
795
00:38:12,582 --> 00:38:15,208
Congratulations goes to...
796
00:38:16,461 --> 00:38:20,213
- Remy. Well done.
- Thank you.
797
00:38:20,215 --> 00:38:23,425
- How are you feeling?
- Really, really, really,
really, really, really good.
798
00:38:23,510 --> 00:38:26,428
Would you like to do that
all over again?
799
00:38:26,513 --> 00:38:28,972
- No.
- No?
800
00:38:28,974 --> 00:38:31,182
Congrats.
Make your way up to the top.
801
00:38:31,268 --> 00:38:33,226
- Well done.
- Good job, remy.
802
00:38:37,399 --> 00:38:40,683
Asher, bryson,
two phenomenal young cooks.
803
00:38:40,694 --> 00:38:45,447
This has been
an incredibly close decision.
804
00:38:45,532 --> 00:38:50,994
The final individual
joining michael and remy
into the finale,
805
00:38:51,079 --> 00:38:54,164
Congratulations goes to...
806
00:38:57,294 --> 00:38:59,419
Bryson.
807
00:38:59,504 --> 00:39:04,424
Young man,
the duck was exceptional.
808
00:39:04,426 --> 00:39:08,720
The plating was a mess,
but it was more than enough
809
00:39:08,722 --> 00:39:11,139
To get yourself
into the finale.
810
00:39:11,174 --> 00:39:13,183
Please say good-bye to asher
811
00:39:13,268 --> 00:39:15,560
And make your way
up to the balcony.
812
00:39:18,148 --> 00:39:20,148
- Good job.
- Thanks, bryson.
813
00:39:20,150 --> 00:39:22,233
I'm in the finale!
I'm so excited!
814
00:39:22,277 --> 00:39:24,986
I have a really huge chance
of winning masterche--
815
00:39:25,030 --> 00:39:27,030
The next-- uh-- okay.
816
00:39:27,032 --> 00:39:29,240
I'm so excited,
I can't even get my words out.
817
00:39:29,284 --> 00:39:32,410
I have a really high chance
of becoming the next--
818
00:39:32,454 --> 00:39:35,288
America's next
masterchef junior.
819
00:39:35,290 --> 00:39:36,998
Gordon:
Well done, bryson.
820
00:39:37,000 --> 00:39:39,376
Oh, asher, young man,
821
00:39:39,419 --> 00:39:42,253
Unfortunately the duck
was undercooked
822
00:39:42,297 --> 00:39:46,091
And there was no duck á l'orange
sauce on the plate.
823
00:39:46,134 --> 00:39:48,635
But you've got
to keep your head up high.
824
00:39:48,637 --> 00:39:52,972
Eight years of age
and cooks like a pro.
825
00:39:52,974 --> 00:39:54,724
Young man, we've had a blast.
Have you had a blast?
826
00:39:54,726 --> 00:39:58,353
Yeah.
It has been amazing, fun,
827
00:39:58,397 --> 00:40:02,357
Meeting all these
amazing people.
828
00:40:02,401 --> 00:40:04,234
Asher, you always
bring so much energy
829
00:40:04,277 --> 00:40:06,027
And excitement
into the is kitchen.
830
00:40:06,113 --> 00:40:07,237
You know,
from day one you came in
831
00:40:07,280 --> 00:40:09,114
With this delicious
surf 'n' turf.
832
00:40:09,116 --> 00:40:11,116
And then that
campfire sundae? Whew.
833
00:40:11,118 --> 00:40:13,868
Definitely keep cooking,
and send us those recipes.
834
00:40:13,912 --> 00:40:16,579
- Thank you.
- Asher, the way
you talk about food,
835
00:40:16,581 --> 00:40:18,248
The passion you bring to food,
836
00:40:18,250 --> 00:40:20,125
The fact that you were the first
one to eat the ingredient
837
00:40:20,168 --> 00:40:21,418
That was your
"hate on the plate."
838
00:40:21,503 --> 00:40:23,002
You were like,
"yeah, let's go.
839
00:40:23,046 --> 00:40:25,046
Let's eat some anchovies
right out of the can."
840
00:40:25,048 --> 00:40:27,257
It just shows a great
amount of courage and fun
841
00:40:27,300 --> 00:40:28,758
And the true love
that you have of food,
842
00:40:28,802 --> 00:40:30,885
Which is the thing that will
carry you the furthest.
843
00:40:30,971 --> 00:40:32,971
I'm so proud to see
how far you've come.
844
00:40:33,056 --> 00:40:34,222
And the fact you're only eight
845
00:40:34,266 --> 00:40:37,016
And crushing it
like you have is incredible.
846
00:40:37,144 --> 00:40:39,519
Mate, come over here.
Come on, give us a hug.
847
00:40:39,563 --> 00:40:42,105
Oh, bud,
I'm gonna miss you, my man.
848
00:40:42,149 --> 00:40:47,444
I'm so proud of myself.
When I first came into
the masterchef kitchen,
849
00:40:47,446 --> 00:40:50,363
I was a good cook.
850
00:40:50,407 --> 00:40:52,240
The halibut's
cooked beautifully.
851
00:40:52,284 --> 00:40:54,451
It's one of the most difficult
proteins tonight to cook,
852
00:40:54,494 --> 00:40:57,120
So to slip that
into the curry is genius.
853
00:40:57,122 --> 00:41:01,124
But now I think I'm a gr--
amazing cook,
854
00:41:01,168 --> 00:41:03,251
'cause all of the things
I've learned
855
00:41:03,253 --> 00:41:06,880
From gordon
and the other judges.
856
00:41:06,923 --> 00:41:11,217
It's vanilla and, uh,
roasted marshmallow ice cream.
857
00:41:11,303 --> 00:41:13,595
The ice cream
is some of the best
I've ever tasted.
858
00:41:13,597 --> 00:41:14,762
Impressive stuff.
859
00:41:14,806 --> 00:41:17,015
I'm never gonna stop cooking.
860
00:41:17,017 --> 00:41:19,684
I'm gonna have cookbooks.
861
00:41:19,769 --> 00:41:24,022
I'll even maybe
have my own pop-up
restaurant sometime.
862
00:41:24,024 --> 00:41:26,107
Whew! Let's go!
863
00:41:26,109 --> 00:41:28,693
My advice to the rest
of the cooks here
864
00:41:28,695 --> 00:41:30,987
Is to stay strong
865
00:41:31,031 --> 00:41:33,823
And also to have fun.
866
00:41:33,825 --> 00:41:36,993
High-five, man.
Take care, my man.
See you soon.
867
00:41:37,037 --> 00:41:38,161
- Bye, asher!
- Thank you, asher.
868
00:41:38,246 --> 00:41:39,996
- Bye, asher!
- Take care, bud.
869
00:41:39,998 --> 00:41:41,998
- Wow!
- Bye!
870
00:41:42,000 --> 00:41:44,209
- Nice job, asher!
- Take care, bud!
871
00:41:44,294 --> 00:41:45,460
Bye!
872
00:41:49,299 --> 00:41:52,634
And there we go.
It is official.
873
00:41:52,719 --> 00:41:55,887
Michael, remy, bryson,
874
00:41:55,972 --> 00:41:59,057
You three have earned your spot
in the grand finale.
875
00:41:59,100 --> 00:42:01,100
- Yeah!
- Whoo!
876
00:42:01,144 --> 00:42:04,145
Well done,
and the very best of luck.
877
00:42:04,189 --> 00:42:07,273
Question is, which one of you
878
00:42:07,317 --> 00:42:10,276
Is gonna become america's
next masterchef junior?
879
00:42:10,320 --> 00:42:13,238
We'll find out soon enough.
880
00:42:13,281 --> 00:42:15,240
- We did it.
- We made it.
881
00:42:15,283 --> 00:42:17,283
Yeah, we made it.
You know what's funny?
882
00:42:17,327 --> 00:42:19,244
- The first challenge.
- The first challenge,
this is the same.
883
00:42:19,287 --> 00:42:23,039
- First challenge.
- Yeah, our fourth time
up here together.
884
00:42:23,083 --> 00:42:26,960
Gordon: Next time,
the "masterchef junior"
grand finale begins...
885
00:42:26,962 --> 00:42:31,422
Tonight, we'll see
which one of these talented kids
will be returning home
886
00:42:31,508 --> 00:42:34,050
As america's next
masterchef junior.
887
00:42:34,094 --> 00:42:38,388
...As the top three
junior home cooks battle
to win the title...
888
00:42:38,390 --> 00:42:40,515
- Come on, michael!
- ...The trophy...
889
00:42:40,559 --> 00:42:44,602
- The competition
has never been stiffer.
- ...And $100,000.
890
00:42:44,646 --> 00:42:47,438
All three of them are taking
such big risks tonight.
891
00:42:47,524 --> 00:42:50,358
So she's gotta be careful.
She might burn herself.
892
00:42:52,153 --> 00:42:54,821
Your flavors are powerful.
This is summer on a plate.
893
00:42:54,823 --> 00:42:57,407
What you have here is
a beautiful expression of crab,
894
00:42:57,450 --> 00:42:59,617
And finesse
is just out of this world.