1 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 3 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, 5 00:00:10,261 --> 00:00:13,303 'cause it's got no fat in there. So make sure it's pink, not dry. 6 00:00:13,305 --> 00:00:16,056 - Shoot, shoot, shoot. - Asher, he looks a little bit stressed over there. 7 00:00:16,142 --> 00:00:17,433 Wow, look at that with michael. 8 00:00:17,518 --> 00:00:19,435 Tilly: This looks better than half the dishes 9 00:00:19,437 --> 00:00:21,145 That come out of my dad's restaurant. 10 00:00:21,188 --> 00:00:22,646 - Well... - Burn. 11 00:00:22,690 --> 00:00:25,733 The best dish tonight was cooked by michael. 12 00:00:25,776 --> 00:00:27,234 Yes. 13 00:00:27,278 --> 00:00:30,112 Asher, the lobster is so undercooked. 14 00:00:30,156 --> 00:00:31,613 Jordyn, the pork is overcooked. 15 00:00:31,615 --> 00:00:33,365 Oh, dear. 16 00:00:33,367 --> 00:00:38,162 The young home cook going home tonight is jordyn. 17 00:00:38,247 --> 00:00:40,289 - Gonna miss you. - Bye, jordyn! 18 00:00:40,291 --> 00:00:42,458 - Bye! - Tonight... 19 00:00:42,543 --> 00:00:45,836 Welcome, everyone, to the semifinal of "masterchef junior." 20 00:00:45,838 --> 00:00:48,672 - Yes! - You're all fighting for a spot in the finale, 21 00:00:48,674 --> 00:00:52,885 But there's still one thing standing in your way. 22 00:00:52,887 --> 00:00:54,636 - It's me. - Oh! 23 00:00:54,680 --> 00:00:57,264 But if they can't keep up with the master. 24 00:00:57,266 --> 00:00:59,266 - And, turn, let's go. - No! 25 00:00:59,310 --> 00:01:01,143 Put it down and work two hands. 26 00:01:01,187 --> 00:01:02,269 - I can't watch. - I know. 27 00:01:02,271 --> 00:01:03,270 ...They could be headed... 28 00:01:03,272 --> 00:01:04,480 - Oh, gosh. - Whoa! 29 00:01:04,482 --> 00:01:05,481 ...For disaster. 30 00:01:05,483 --> 00:01:06,482 Quit messing around 31 00:01:06,484 --> 00:01:07,399 And focus on your job. 32 00:01:07,401 --> 00:01:09,526 - 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 00:01:23,459 --> 00:01:24,833 One of the most exciting nights. 36 00:01:24,877 --> 00:01:26,076 Aarón: Talk about a tough challenge 37 00:01:26,128 --> 00:01:27,377 In front of them right now. 38 00:01:27,421 --> 00:01:29,671 - This is no joke. - If they get through this one, 39 00:01:29,673 --> 00:01:34,134 - They definitely deserve their spot in the finale. - Daphne: Yeah. 40 00:01:34,136 --> 00:01:36,595 - Whoa! - What? 41 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 00:01:40,267 --> 00:01:42,434 - What's going on? - I feel really excited 44 00:01:42,469 --> 00:01:45,229 Because I'm the only girl left. That means I'm the queen. 45 00:01:47,024 --> 00:01:50,150 And I'm trying to prove that I deserve a spot in the finale. 46 00:01:50,194 --> 00:01:51,735 Like, girl power. 47 00:01:51,737 --> 00:01:53,529 - What are these? - I'm scared. 48 00:01:53,531 --> 00:01:56,281 These boys are good, but not as good as me. 49 00:01:56,325 --> 00:01:59,535 Right, welcome, everyone, 50 00:01:59,578 --> 00:02:02,496 To the semifinal of "masterchef junior." 51 00:02:02,498 --> 00:02:04,623 - Yes! - So cool. 52 00:02:04,667 --> 00:02:07,543 - Let's go! - Now, there are just four of you left. 53 00:02:07,628 --> 00:02:12,422 And after tonight, we're going down to three. 54 00:02:12,424 --> 00:02:16,009 That's right. A spot in the finale is on the line. 55 00:02:16,011 --> 00:02:17,553 Aarón: And you know what that means, guys? 56 00:02:17,555 --> 00:02:20,222 One of you four is gonna win the whole thing. 57 00:02:20,266 --> 00:02:25,686 The trophy, $100,000, and of course, the title of masterchef junior. 58 00:02:25,729 --> 00:02:26,854 - So cool. - Amazing. 59 00:02:26,897 --> 00:02:28,480 Gordon: But listen up. 60 00:02:28,482 --> 00:02:30,274 Before we get into tonight's challenge, 61 00:02:30,276 --> 00:02:34,611 I want to give you all a hands-on food demonstration. 62 00:02:34,655 --> 00:02:36,572 - Yes. - Let's go. 63 00:02:36,574 --> 00:02:41,285 - And you're all gonna do it with me. - Uh-oh. 64 00:02:41,370 --> 00:02:43,904 You're gonna follow my lead and do everything I do. 65 00:02:43,906 --> 00:02:47,166 Do this well, and it will set yourself up 66 00:02:47,168 --> 00:02:50,127 For success in tonight's big challenge. 67 00:02:50,171 --> 00:02:52,504 - Oh. - Shall we? 68 00:02:52,548 --> 00:02:56,800 Ooh! I'm so excited that chef ramsay is doing a demo. 69 00:02:56,802 --> 00:02:58,302 This has to be a dream. 70 00:02:58,387 --> 00:03:01,138 Now, we're gonna work together 71 00:03:01,223 --> 00:03:02,431 With what's ever under these cloches. 72 00:03:02,516 --> 00:03:05,017 - Which one shall I choose? - The middle one. 73 00:03:05,019 --> 00:03:06,602 - That one. That one. - Hold on. 74 00:03:06,604 --> 00:03:08,770 - That one! That one! That one! - Too much yelling. I'll decide. 75 00:03:08,814 --> 00:03:13,609 - Duck, duck... - Duck. 76 00:03:13,694 --> 00:03:17,738 - Goose? - Goose! Oh. 77 00:03:17,781 --> 00:03:20,908 - It's a duck. - I was right the first time. 78 00:03:20,910 --> 00:03:22,659 - It's a duck. - Yes! I love duck. 79 00:03:22,661 --> 00:03:26,288 I'm gonna show you how to break down a duck perfectly, 80 00:03:26,290 --> 00:03:29,208 And you're gonna do it with me every step of the way. 81 00:03:30,586 --> 00:03:32,419 Right, head to your stations. Let's go. 82 00:03:32,421 --> 00:03:35,130 - 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. 89 00:03:55,402 --> 00:03:57,903 Start with the base here. Come away, back down. 90 00:03:57,905 --> 00:04:00,155 - Come away, back down. - Yes, chef. 91 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 00:04:30,396 --> 00:04:33,272 Two wing tips. It's gotta be perfect, guys. 103 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. 107 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. 113 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. 115 00:05:14,148 --> 00:05:15,981 Remy looks a little confused right now. 116 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 00:05:21,405 --> 00:05:23,822 Right, from there-- you with me? 119 00:05:23,907 --> 00:05:25,157 - Yeah? - Wait, wait. What? 120 00:05:25,159 --> 00:05:26,700 Wait, I'm so confused. 121 00:05:26,702 --> 00:05:29,494 I'm trying to figure it out, but gordon's just like, 122 00:05:29,538 --> 00:05:31,163 "did you get that? Did you get that?" 123 00:05:31,248 --> 00:05:33,874 I'm like, "huh? No, I didn't get it. 124 00:05:33,876 --> 00:05:35,417 I'm on the tips of the..." 125 00:05:35,461 --> 00:05:36,335 ( babbling ) 126 00:05:36,337 --> 00:05:37,419 Same again with the other one. 127 00:05:37,421 --> 00:05:40,547 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. 129 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 00:05:51,518 --> 00:05:55,479 Now, we've got these beautiful thighs and the drums. 134 00:05:55,564 --> 00:05:56,772 - Yes? - Yes, chef. 135 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 00:06:36,271 --> 00:06:39,564 'cause you have to get, like, almost perfect cuts. 155 00:06:39,608 --> 00:06:41,149 - 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 00:07:10,597 --> 00:07:13,432 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.