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Short filmTranscript
00:00Previously on MasterChef.
00:02The fearsome MasterChef wall.
00:04We want identical plates.
00:07Look at that, both at the same time.
00:09It's a tough one, especially when you can't see
00:11and barely hear your partner.
00:13I have no onion.
00:14With only four spots in the semifinals up for grabs.
00:17Michelle and Zach.
00:18You are definitely in sync.
00:19Two duos rose for the occasion.
00:21Jessica and Jessie.
00:22It's almost like it's side by side.
00:23Congratulations.
00:24Two more locked in their place.
00:26Rachel and Julia.
00:27It's a perfect mid-rare.
00:28Congratulations.
00:29Tina and Yvonne.
00:30I am underwhelmed, but the beef is delicious.
00:32You're through to the semifinals.
00:34And one missed the mark.
00:35Javier, your fish is overcooked.
00:37Man, it's dry.
00:38Assumed it is so salty.
00:40Very, very hard to eat.
00:42What a shame.
00:43Say goodbye.
00:46Tonight, it's the MasterChef Dynamic Duos semifinal.
00:50Little crew's got the chef whites on.
00:53The duos take on a familiar challenge.
00:55Keeping up with me.
00:56But with a twist.
00:57Tag team style.
00:58Uh-oh.
00:59Oh, boy.
01:00When Joe and I say switch, you're tag out with your partner.
01:04Every five minutes, we'll tell you to switch.
01:06Oh, boy.
01:07Oh, boy.
01:08Let's go in to the shallots.
01:09Tilt the pan on from bay.
01:11After that, three cloves of garlic.
01:12Tina, be careful.
01:13Yes, baby.
01:14Switch!
01:15Hey, Tina, go.
01:16Move, move, move, move, move.
01:17Into the oven we go.
01:18Backside down into the oven.
01:19Put him in, Tina.
01:20I got it.
01:21Oh, my gosh.
01:22You got to be patient and support your partner.
01:23The feelings of frustration are not with Zach.
01:24They're more with Gordon.
01:25Slow down.
01:26Please.
01:27Blaze your duck.
01:28Faster.
01:29Puree off.
01:30Oh, my God.
01:31Uh-oh.
01:32Get your little flowers.
01:33The flowers.
01:34Just calm down.
01:35Oh, my God.
01:36Just calm down.
01:37Oh, my God.
01:45I love this setup.
01:47My favorite challenge of the season.
01:49I think this is going to be my favorite, too.
01:53Woo-hoo!
01:55He's got the chef wife on.
01:58This feels in-freaking-credible.
02:00We did it.
02:01We got to the semifinal.
02:02We did it.
02:03Our journey started out as a bumpy one here at MasterChef,
02:05but we fought our way back in,
02:07and we're still fighting
02:08until we make it into that finale.
02:09That's what we came here for.
02:10Here we go.
02:11We're at a point in our lives
02:12where we need to take the next step
02:14to do something that we love.
02:16We made it this far.
02:18All we have to do is just push a little more.
02:20First of all, congratulations
02:22on making it into the semifinal.
02:24Good job, everybody.
02:26Good job.
02:27We can ask for a better four dynamic duos.
02:32Soon enough, we're going to be crowning
02:34our first-ever pair of MasterChefs.
02:37But if you want to win the title, the trophy,
02:40and that quarter of a million dollars,
02:43then just four dishes stand in your way.
02:45Three in the finale and one tonight.
02:49Guys, pulling off tonight's dish
02:52will be the hardest one yet.
02:54Yeah.
02:55Because the time has come for the most iconic,
02:58the most feared challenge
03:01of every MasterChef season.
03:04You don't know what it is, right?
03:06Keeping up with Gordon.
03:08Ba-bam!
03:10Oh, boy.
03:12That's right.
03:13For tonight's challenge,
03:14you're going to have to replicate
03:15one of my signature dishes.
03:16And you're going to have to do that
03:17whilst I'm cooking it.
03:19That means tonight, for the first time this season,
03:21moving at my speed.
03:23Got this.
03:24Okay.
03:25I'm actually very excited
03:26because not many people can say
03:27that they've cooked alongside Gordon Ramsay.
03:30And he is way fast.
03:32But my family's story comes from
03:34survival and sacrifice.
03:36So now, with my good luck charm,
03:38we're going to fight for our spot in the finale.
03:41I am ready.
03:42I am ready.
03:44Now, that's all.
03:45Here it comes.
03:46Since there's two of you,
03:47there's another MasterChef classic
03:49that we haven't done this season.
03:53The Tag Team Challenge.
03:58Yep.
03:59That's right.
04:00Tonight, it's Keeping Up With Me, Tag Team Style.
04:03Uh-oh.
04:04Oh, boy.
04:05Here's how it's going to work.
04:06Only one of you will be cooking along with Gordon.
04:08The other half of the duo will be waiting
04:11at the end of the station.
04:13And when Joe and I say switch,
04:15you'll tag out with your partner.
04:17Every five minutes, we'll tell you to switch.
04:19Now, you'll need to stay focused on my every move.
04:22If you're not cooking,
04:23communicate and help your partner stay on track
04:25because you must keep up.
04:27Understood?
04:28Yes, Chef.
04:29Right.
04:30Let's do this.
04:32It's time to find out what you guys are going to be cooking.
04:36Tonight, all of you will be kicking it with me
04:39as I cook.
04:41What is it?
04:44A delicious pan-roasted buckwheat-crusted duck breast
04:52sat on a bed of parsnip puree
04:54finished with a sweet and sour endive
04:56garnished with pickled daikon, pickled cherries,
04:59and glazed with an amazing port wine sauce.
05:02Oh.
05:03Ooh.
05:04OK.
05:05All right.
05:06A lot of technique.
05:07Now, there are a lot of places tonight
05:08where this dish could go wrong
05:09if you're not paying attention.
05:10First off, the cook and the duck.
05:11It needs to be caramelized on the skin.
05:12And the duck served mid-rare.
05:13The texture of that smooth parsnip puree.
05:15And then think about the symmetry of the plating.
05:17Whoever placed this dish really needs to understand the precision
05:20and show great finesse.
05:21This is insane.
05:22Like, three-star Michelin plate.
05:23And we have to replicate that.
05:24Every piece on that plate is meticulously cooked.
05:26Are you kidding me right now?
05:27Like, this is an impossible feat right here?
05:28Guys, let me tell you how it works.
05:29You will need to move at his speed without getting tangled up.
05:42At the end of this challenge,
05:43if your dish doesn't look and taste,
05:48whatever works, you'll need to move at his speed
05:51without getting tangled up.
05:52At the end of this challenge, if your dish doesn't look
05:56and taste exactly like Gordon's,
05:58then this could easily be the last night
06:01of your competition here.
06:03Right, once I'm done, you will have 30 seconds
06:07to finish plating your dish.
06:09Oh, my god.
06:10Oh, wow.
06:11Right, all of you, head to your benches
06:13and discuss between yourselves who is plating
06:16and who is starting.
06:17I think you start because you're faster with prep.
06:20Plating is your strength.
06:21You want me to finish?
06:22I'm asking you, I'm asking you.
06:23I'll finish that.
06:24You sure?
06:25Right, are we ready?
06:26Yes, Chef.
06:27Head to your positions, please.
06:28Good luck, baby.
06:30We got this, yeah?
06:31You can do it.
06:32Right, our time starts now.
06:35Gas is on, all of you.
06:37Put all five burners on because, trust me,
06:39we're going to need them.
06:41Let's go.
06:41Pan for the buckwheat, pan for the duck.
06:43Get your pants on.
06:44Which ones?
06:45Tina, top left, top left.
06:46Medium-sized pan on for the parsley puree.
06:48One for the pickling and one for your glaze.
06:50Five pans on.
06:51Let's go.
06:52Well, you got five burners all on high heat
06:54with all the pans going.
06:55That's like a high wire rack.
06:57Little room for error.
06:58Small?
06:58Couple smalls.
06:59The small ones right there.
07:00What do I need?
07:00Now, sharpen your knife nicely.
07:02The first and foremost important thing is getting
07:04that duck in, OK?
07:05There you go.
07:06Great job.
07:06Great job.
07:07Sharpening your knife.
07:08I'm already behind.
07:08You're OK.
07:09You're OK.
07:09You're OK.
07:10The energy in the kitchen is tense.
07:13Let's go, guys.
07:14Gordon is an icon.
07:16It's going to be near impossible to keep up with him.
07:18But this dish is our ticket into the finale.
07:20So we are going to have to just stay focused.
07:24And not make any mistakes.
07:26From there, get your ducks out.
07:28Let's go.
07:28Focus, serious.
07:30We're scoring the duck first through the fat.
07:32Only the fat.
07:32Mm-hmm.
07:33Beautiful, baby.
07:34Criss-cross, tiny squares that will help release the fat
07:37and caramelize it.
07:38Tina, duck.
07:39Same again on the other one.
07:40Let's go.
07:41Both breasts.
07:42Tonight, we're going to be cooking with two duck breasts.
07:43Heard?
07:43Yes, Chef.
07:44This challenge is like stepping in a boxing ring.
07:47And I'm just ready to dance around.
07:49And problem is, your opponent is Gordon Ramsay.
07:52And this man has, like, eight arms attacking you at all times.
07:55Now we nicely season the ducks.
07:58Salt, pepper, are you with me?
08:00Yes, Chef.
08:01This is going to be one for the bucks.
08:04Right, next up, oil into the pan.
08:07OK, duck breast in.
08:08Skin side down.
08:09That's the noise you want to hear.
08:10Start searing those duck breasts.
08:12Olive oil into the middle.
08:13Coming, coming, coming.
08:14Duck's done, baby.
08:15Skin down?
08:16Yep.
08:17What's the biggest jeopardy here in searing the duck breasts?
08:19I mean, you know, crispy skin.
08:21The fat is rendered.
08:23And the cook has to be medium rare.
08:25That's the most important part of this.
08:26Skin down.
08:27Both?
08:28Yep.
08:29Now, get your buckwheat and lightly sprinkle that into the pan.
08:32Alongside that, salt and pepper.
08:34And start toasting your buckwheat.
08:35This one into the top left.
08:37You can see Yvonne directing Tina.
08:40Salt and pepper, yep.
08:41It's almost like Yvonne's following Gordon and Tina's
08:43following Yvonne's direction.
08:44100%.
08:45Now, turn your duck breasts over.
08:47Use the colors.
08:48Mix the buckwheat up a little.
08:49The superfan in me is so excited to be doing this challenge,
08:53but we're up against some tough contenders who just
08:55whip around the kitchen.
08:56Next, get your glaze into a pan, please.
08:59Oh, Tina.
09:00Come on, be careful.
09:01Tina is an amazing cook, but I'm a little bit worried that we
09:05might be a touch slower.
09:06OK, Tina, go.
09:07Hurry up.
09:08Let's go.
09:09Next, get your pickling juice into a pan.
09:13Bring that up to the boil, yes?
09:14Yes, Chef.
09:15There you go.
09:15Watch the buckwheat.
09:16Now, once you've got the color on the duck,
09:18turn it around, that side down, and in the oven it goes.
09:21Yes?
09:22Yes.
09:23Good.
09:24Into the oven.
09:25Move it, move it.
09:26One minute to go to the switch.
09:27Go.
09:27Come on.
09:28I'm trying to stay calm, but watching Gordon Ramsay
09:31move at his pace.
09:33Next, we're going to start the parsley puree.
09:34And then looking over at my aunt, I'm a little bit worried.
09:38Come on.
09:38Just follow me.
09:39Let's go glaze into the little pan.
09:41I'm a little bit lost in there.
09:44Too many pot, too many pan.
09:45Yvonne's screaming at me.
09:47Tongs, tongs over there, over there.
09:49Tongs, yep.
09:50This is chaos.
09:51Hurry.
09:52Right, parsnips, chop off the bottom, chop off the top.
09:5530 seconds to the switch, guys.
09:5730 seconds.
09:58Fatah down, into the oven.
09:59Into the oven, the duck into the oven.
10:01I got it, I got it.
10:03Oh, my gosh.
10:04Gordon goes so fast.
10:05Let's go, guys.
10:06Hurry up.
10:07Listen to me.
10:08Come on, Tina.
10:08Go, top wrap.
10:09Tina.
10:10So old woman like me had tough time to catch up?
10:13Go, go.
10:13Oh, my gosh.
10:14Put him in.
10:15Just put him in.
10:15Just put him in.
10:16Just put him in, Tina.
10:2330 seconds to the switch, guys.
10:2530 seconds.
10:26Fatah down, into the oven.
10:27Into the oven, the duck into the oven.
10:29Put him in.
10:29Just put him in.
10:30Just put him in.
10:30Just put him in, Tina.
10:31Oh, my gosh.
10:32Go, go, go, go, go, go.
10:34Go, top wrap.
10:35Now, start peeling your parsnip.
10:3710 seconds till the switch.
10:3910 seconds.
10:4010 seconds.
10:40All right, trim to the end.
10:41Really important that we peel them, OK?
10:44At the same time, I want to see you toss your buckwheat, guys.
10:46Multi-task, really important.
10:48Yeah, keep an eye on that.
10:493, 2, 1, switch.
10:53Let's go.
10:54Hey, Tina.
10:55Yep, yep.
10:56Quick, let's go.
10:57Buckwheat, once it's smoky and lightly brown, take it out.
11:00All right.
11:01Into a bowl.
11:02Mess into a bowl.
11:03Buckwheat in a bowl.
11:03Buckwheat in a bowl.
11:04Oh, Jesse, I can't.
11:05Hurry up.
11:06He gives orders like a quarterback in a football game.
11:09Hurry up.
11:10Hello, anybody.
11:10Into a bowl.
11:11What?
11:11Let's go.
11:12Toss it around.
11:13It's not smoky yet.
11:14I don't think it's there yet.
11:14OK, OK, OK.
11:15Right.
11:16Listen up.
11:17Parsley puree, once they're peeled, cut them in half.
11:19Go around the core.
11:21Go around the core, Jess.
11:22Down.
11:22Hurry up.
11:23The more we slice this, the quicker the actual puree
11:26starts to cook.
11:27Oh, leave behind.
11:28Come on, come on.
11:29You might think the size of the cut is not important,
11:31but it's fundamental.
11:32Absolutely.
11:33Small dice.
11:33Like this?
11:34Yeah, keep it up, keep it up.
11:35If you cut it too large, it's going to take too long to cook.
11:37It's going to be lumpy.
11:38That's smaller than that.
11:39Smaller than what?
11:40The parsnip needs to be smaller.
11:41OK, OK.
11:41After that, a little touch of oil into the pan,
11:44and start cooking that parsnip.
11:45Let's go.
11:46Parsnip's in, guys, yes?
11:47All right, Chef.
11:48Let's go, guys.
11:49Get rid of the peels.
11:50Just trash it.
11:50Jessica, faster.
11:51Yeah, it looks like Jesse's having a hard time
11:53on the sidelines.
11:54He, like, wants to desperately jump in.
11:56That's not good.
11:57Oof.
11:58Cut it out.
11:59Around the core.
11:59Around the core.
12:00Around the core.
12:00Around the core.
12:01Faster.
12:02When you're doing teamwork, you really
12:03have to understand how the other person responds
12:06to what you say.
12:07Come on, hurry up.
12:08I'm trying.
12:09I'm trying.
12:09Jesse might be counterproductive and yelling at her
12:12in this kind of way right now.
12:13Salt.
12:14One turn of pepper.
12:15Add them in there.
12:17And it's going to be one turn of pepper.
12:18I have a million things to do at once,
12:19and I'm trying to keep up with Gordon,
12:21and I'm trying to hear the next steps.
12:22Lightly on the pepper because it's a nice, bright white puree.
12:25Jessica.
12:26But then I can't hear Gordon over Jesse
12:27because he's giving me instructions on top
12:29of Gordon's instructions.
12:30Pull the glaze off.
12:31I know that Jesse means the best,
12:32and I know that his intentions are coming from a place
12:35of passion right now, but at this point,
12:37I'm wishing that the wall was back up between us.
12:39You need the salt and you need the pepper.
12:41Faster.
12:42After that, fresh milk.
12:44Just cover the parsnips.
12:45That's it. That's it.
12:46That's it.
12:46No more.
12:47No, there's enough on it.
12:48Hurry up the parsnip.
12:49I'm getting really worked up and frantic,
12:51and instead of yelling, clear-cut direction
12:53was helpless in this entire competition,
12:55I'm just screaming, faster, faster, faster, faster.
12:58And that's not helping.
12:59This is not just a speed challenge.
13:00No.
13:01It's a precision challenge.
13:02You have to watch every detail of what's going on
13:03if you have any chance of duplicating the dish.
13:05Put the rest of the parsnip in.
13:06All the parsnip.
13:07All of it.
13:08This challenge is supposed to be keeping up with Gordon,
13:10not keeping up with Jesse.
13:11And my fear is, is if I can't hear him,
13:13then I can't keep up with Gordon, then we're going home.
13:15All right, done.
13:16Get the pan.
13:17Let's go, guys.
13:18Right, next up, check your duck.
13:20Duck breast out.
13:21Back out of the pan.
13:24Beautiful.
13:24Look at that.
13:26Turn that over.
13:27Get your glaze.
13:27And this is where we start to glaze that duck.
13:30Duck.
13:31Duck breast out.
13:32Put the glaze on top of the duck.
13:34Put the glaze on.
13:35Come on. Glaze. Glaze.
13:36And back in?
13:37Glaze the duck and back in the pan.
13:38Now, back side down.
13:39Where's the glaze?
13:40Oh, my god.
13:41And into the oven we go.
13:42Let's go.
13:43Go, go, go.
13:44You're doing good, Vimo.
13:45You're right on with him, on the top, on the top.
13:46Right, listen up.
13:47Pickling juice on.
13:48Pass the puree on.
13:49Duck's in the oven.
13:50Buckwheat is nicely smoked, yes?
13:52Yes, chef.
13:53Good.
13:54We're going to start now with a pork wine sauce.
13:55Let's go.
13:56Sautier pan, yes.
13:56Yeah, in the middle.
13:57Two shallots.
13:58Two shallots.
13:58Two shallots.
13:59Two shallots.
14:00Slices, shallots, nice and thin.
14:01And this is the beginning of the sauce.
14:03Two of them, only two of them.
14:04Baby, look at it.
14:05He's juliening them, he's juliening them.
14:06From there, into the pan, start sweating off your shallots.
14:09Faster, faster, yeah.
14:1030 seconds to the next switch.
14:12Come on, let's go.
14:13What am I doing?
14:14Just keep doing that, nice and thin, slice.
14:15Come on, come on, cut this some more.
14:16OK.
14:17Next up, three cloves of garlic, lightly crushed.
14:19It's going to give some sweetness to that beautiful sauce.
14:22Put it in, put it in, put it in.
14:23From there, cardamom pot, coriander seeds, white peppercorns,
14:26into the pestle and mortar.
14:28Let's go.
14:2910 seconds to the next switch.
14:30Now, crush your spices.
14:32You want that flavor out of there.
14:33Coriander, white pepper, yeah, yeah.
14:35And into the sauce we go.
14:36Beautiful.
14:37All this in the pestle and mortar.
14:38All this in the pestle and mortar.
14:39This, this, this.
14:40Switch!
14:41Stop, stop.
14:42Let's go, guys.
14:43Move, move, move, move, move, move, move.
14:44OK, the parsnips need a stir.
14:46OK.
14:47Now that I've gone in and out, there's
14:48a clear difference between watching and assisting
14:50versus being in it and cooking.
14:52You're way more frazzled when you're in it and cooking.
14:54This is getting tougher.
14:54Oh, my god.
14:57Slow down, slow down, slow down.
14:58It's OK, it's OK.
14:59Right, all of you, ducks out.
15:01Duck's out, baby.
15:02Duck out, duck out.
15:03Grab a towel.
15:04Now, turn that over and glaze the duck.
15:08Hurry, Chef.
15:09Let's go.
15:09Blaze.
15:10Where is the, uh, over there.
15:11This is the most out-of-body, survival mode,
15:14instinctual experience.
15:15Let's go.
15:16Blaze the duck.
15:17Backside down.
15:18Back in the oven.
15:19Oh, freak.
15:21Be careful, babe.
15:22Be careful.
15:22Zach just burnt himself.
15:23On the pan?
15:24Yep.
15:24They knew that was coming.
15:25It's like I'm driving a Formula One car.
15:28You're good.
15:28You're good.
15:29You're good.
15:29I'm just trying not to crash.
15:30Oh, .
15:32Uh-oh.
15:33What do I need?
15:35What do I need?
15:36What do I need?
15:37What am I doing?
15:44Let's go, guys.
15:45Yes, Chef.
15:45Yes, Chef.
15:46Slow down, slow down, slow down.
15:47It's OK.
15:47It's OK.
15:48Oh, .
15:49This is crazy.
15:51Zach's smashing things.
15:52We're going to need more milk.
15:53But Gordon's not stopping for anyone.
15:56Listen up.
15:57Ducks are roasting.
15:58Purees on.
15:58Hot wine sauce is moving.
16:00Yes?
16:00Yes, Chef.
16:01Careful.
16:01Don't burn over there.
16:02Naturally, there's frustration because everything's
16:05happening so fast.
16:06Flambe time.
16:07Flambe time.
16:08Get your hot wine.
16:10Wine.
16:11That's high.
16:11Chicken room.
16:12The feelings of frustration are not with Zach.
16:14They're more with Gordon.
16:15Slow down, please.
16:16Now, in to the shallots.
16:19Tilt the pan on Flambe.
16:21Really important.
16:22Let's go.
16:23That's going to give sweetness and an amazing body
16:25to that beautiful sauce.
16:26Yeah, great job.
16:27Yes, baby.
16:29This is port wine and very high in alcohol,
16:31so the Flambe is not just for show.
16:33You're burning all the alcohol and just rendering the port
16:35to be juicy, rich, sweet.
16:37All of it.
16:38All of it.
16:39There you go.
16:39Watch out.
16:40Woo!
16:41You don't burn off the alcohol.
16:42Well, then you get a dish to taste like someone put an
16:44after-dinner drink in your plate of pizza.
16:46It's stuck.
16:47Very bad.
16:48Let it burn off.
16:49Next, take your daikon, okay?
16:51One inch.
16:52Three slices.
16:53One inch.
16:54Just one inch.
16:55That one's fine.
16:56That one's fine.
16:57And then from there, get your cutter and literally push through.
16:59One minute to go to the next switch.
17:00Yes, chef.
17:01Now, mandolin.
17:02Watch your fingers, please.
17:03And slice your daikon.
17:04We want about eight.
17:05About half a centimeter thick.
17:08Use the guard.
17:09I got it.
17:10Zach.
17:11Careful, everybody.
17:12Careful, everybody.
17:13Only need eight.
17:14And still next switch.
17:15Careful of those fingers.
17:16From there.
17:17Into a bowl.
17:18And your pickling juice goes over them.
17:21Half of your juice.
17:22Three.
17:23Pickling juice.
17:24Half.
17:25Just half.
17:26Switch.
17:27Let's go.
17:28Right.
17:29Go back to the sauce now.
17:30Cherry vinegar over the shallots.
17:32Cherry vinegar.
17:33How much?
17:34Tablespoon.
17:35Let's go.
17:36Good, good, good.
17:37After that, take your ducks out.
17:38One more glaze, guys.
17:39Final time.
17:40And glaze your ducks.
17:42Ducks out, and we're going to glaze one more time.
17:44Flip them and glaze.
17:45Right there.
17:46Bring the glaze to you.
17:47Good job.
17:48There's a big point on the variability on the cook on the duck.
17:50And maybe you don't follow Gordon for a minute and make sure you're a good cook.
17:53You have to make sure.
17:54Absolutely.
17:55Now, I want the ducks out.
17:56Let them rest.
17:57At this level, do you know what a perfect duck looks like?
18:01Well, you do.
18:02And I do.
18:03The question is, do you do that?
18:04I know.
18:05As the cook goes on and more switches are happening, there's more and more pressure and stress.
18:10Tina, where's the brush?
18:11Oh, here.
18:12Brush right there.
18:13Okay, okay, okay.
18:14I got it. I got it.
18:15We want to go for that perfect medium rare.
18:16However, we shouldn't just follow Gordon just because he says, take it out.
18:21But with everything going on, I'm forgetting the principles of cooking, like checking the cook on the duck.
18:26And that might be a costly mistake.
18:29Next, get your puree off into the blender.
18:33Jessica.
18:34I am going.
18:35That's not fast enough.
18:36And then puree your pasta.
18:38Yes, chef.
18:39Everything?
18:40Everything.
18:41I think it's too much liquid.
18:42Everything is going in.
18:43Let's go, guys.
18:44On with the blender.
18:45And we blend.
18:4620 seconds.
18:47A fine puree.
18:48Come on, come on, come on, Rich.
18:49Press start.
18:50Come there.
18:51Stop.
18:52And leave it there.
18:54Now, take a small pan and sieve your port wine sauce.
18:57Just a sieve.
18:58Small sieve?
18:59No, big sieve.
19:00Big sieve.
19:01Let's go.
19:02Get all that juice out of there.
19:03From there, take two knobs of butter.
19:05Grab two knobs of butter.
19:06And finish the sauce with your butter.
19:08Get the whisk.
19:09Get the whisk behind you.
19:10You're doing a great job, Nemo.
19:11Keep whisking.
19:12Keep whisking.
19:13Now, get your cherries.
19:14Slice them nice and thin.
19:15Or we just go down.
19:16Slice.
19:17Two cherry.
19:18Get two cherry.
19:19Let's go, guys.
19:2010 seconds to the next switch.
19:21Perfect.
19:22You need eight slices of cherries.
19:24Eight slices.
19:25Just like you're cutting a side of an apple.
19:26Around the pit.
19:27Down.
19:28No, no.
19:29Switch.
19:30Get out of there.
19:31Get out of there.
19:32Okay.
19:33Do you need two more?
19:34No.
19:35One side and then the other.
19:36Two cheeks.
19:37Come on.
19:38Look at how I did it.
19:39After that, get your pickling juice over the cherries.
19:40Heard.
19:41Great.
19:42Pickling juice over the cherries.
19:43There's a bowl behind you.
19:44Bowl behind you.
19:45Right.
19:46Get your final pan on for your Andes.
19:47Piping hot pan.
19:48Really important.
19:49Hot pan.
19:50Open them up.
19:51We need four yellow and four red, yes?
19:52Yes, chef.
19:53One piece?
19:54One of each color.
19:55Let's go, guys.
19:56Salt over the ondive.
19:58Pepper.
19:59Yes?
20:00Yes, chef.
20:01Let's go.
20:02Not too much.
20:03Okay, that's enough.
20:04From there, powdered sugar.
20:05Yeah, generous, generous.
20:06That's good, that's good, that's good.
20:07And then finally, the sour is the balsamic vinegar.
20:10Over the top.
20:11Let's go.
20:12Just a little bit over top.
20:13Just a drizzle, yep.
20:14Over top.
20:15A little more.
20:16Final switch, guys.
20:17Final switch coming up.
20:18Hey, keep it going.
20:19You're doing a great job.
20:20Pan, piping hot.
20:21Oil goes in and into the pan.
20:2430 seconds, guys.
20:25Let's go.
20:26Whoa, whoa.
20:27What do you mean?
20:28Focus serious.
20:29And then start rolling them around.
20:30Do not overcook these guys.
20:31This ondive is tricky.
20:32Hot pan, caramelizing.
20:34It's sour, sweet.
20:35Yep.
20:36There you go.
20:37Yep.
20:38Toss, yep.
20:39And if that pan wasn't hot, it didn't do what it needed to do.
20:41If not, you're making a salad.
20:43Aight.
20:44We got this.
20:45Yep.
20:46I don't see any fire, really, from Zach.
20:47And then from there, out onto a tray and start to dry.
20:51Now you want to put it on a bacon wrap on a line sheet.
20:53Three, two.
20:54There you go.
20:55Put it back on.
20:56Switch.
20:57Let's go.
20:58Put it down, put it down, put it down.
20:59Right, here we go.
21:00This is it, plating time.
21:01A lot of pressure on the plating because this is going to be a complicated dish to plate.
21:04Oh, my God.
21:05Let's go.
21:06Hurry, hurry.
21:07Now, get your buckwheat and generously sprinkle over the duck.
21:09Sprinkle the buckwheat over the duck.
21:10Let's go, guys.
21:12Puree on.
21:13Two nice spoons in the middle, yes?
21:15Yes, Chef.
21:16Right in the middle.
21:17All the relationships are being tested today.
21:19Come on, come on.
21:20Get your puree.
21:20Spoon, spoon.
21:21Two nice spoons.
21:22Rachel and I have been through so much in our lives.
21:24Immigration, not knowing a language.
21:26We've been through hurricanes, losing jobs.
21:29Yet we're here.
21:30We're fighters.
21:31We're resilient.
21:32We're strong.
21:33Endive goes on.
21:34Four yellow, four red around the plate.
21:36All right.
21:37Two nice spoons.
21:38Yeah, like there you go.
21:39Right, that number.
21:40Yes.
21:41Keep going, keep going.
21:42You're good, you're good, you're good.
21:43Let's go.
21:44Move those fingers.
21:45All right, Chef.
21:46Yes, Chef.
21:47Come on, come on.
21:48All the way around and we form this beautiful star.
21:49Now, get your daikon and just shape a beautiful circle.
21:51What am I doing with the radish?
21:52Don't worry about it now.
21:53You're going to make a star.
21:54That's not a star.
21:55What are you talking about?
21:56A star.
21:57Just calm down.
21:58Oh, my God.
21:59Around what?
22:00What are you talking about in this kitchen?
22:01And having the other duos yelling at each other
22:03and too much information coming across,
22:05this is not helping.
22:07After that, four slices of cherry on top of the daikon.
22:10Cherries around that.
22:11Cherries around that.
22:12Same thing, four.
22:13After that, get your little flowers and start picking them
22:16on top of your duck.
22:17Let's go.
22:18Four cherries on top of what?
22:19Cherries look like they're in the middle of me.
22:20What?
22:21Flowers on the daikon.
22:22There's only three duos that are going to be in the final.
22:24If you don't nail every single component.
22:27Uh-oh.
22:28No, get the flowers.
22:29Who can go home?
22:30The duck, the duck right here.
22:31Oh, my God, I think they're all behind.
22:32I just don't even know.
22:33Hurry up.
22:34Come on, four.
22:35Come on, four.
22:36What am I putting on the daikon?
22:37The flowers.
22:38How many?
22:39Just put the flowers on there.
22:40Oh, my God.
22:41Let's go.
22:42More flowers.
22:43Hold on.
22:44Go, go, go, go, go, go.
22:49Right on top of the daikon.
22:50Four?
22:51Let's go, guys.
22:52Oh, my God, I think they're all behind.
22:53Oh, my God.
22:54Hurry.
22:55Come on, four.
22:56What am I putting on the daikon?
22:57The flowers.
22:58Go, go, go, go, go, go.
22:59Now, lift your duck place on top of the cherries.
23:02Where do the cherries go?
23:03On top of the daikon.
23:04Yvonne's behind.
23:05Yep.
23:06Duckies go on.
23:07Pick the best duck, put it on.
23:08On top of the daikon.
23:09Where in the middle?
23:10Four on top, yeah.
23:11Gordon's three steps ahead of Yvonne at this point.
23:13And then your port wine sauce.
23:15Just gently drizzle that around.
23:17Two circles.
23:18And remember, they only have 30 seconds after he's done.
23:20That's very little time to finish off a dish that's this complicated.
23:23Grab the port wine and go right around.
23:24Grab the port wine and go around.
23:25It's the port wine.
23:26Port wine sauce around.
23:27Oh, my god.
23:28Get your glaze.
23:29Watch, watch.
23:30Glaze goes on.
23:31This is it.
23:32This is it.
23:33Right in the middle, right in the middle, in the middle.
23:34Just in the middle around.
23:35What do you mean, right here?
23:36Yes, yes.
23:37There we go.
23:38Your 30 seconds starts now.
23:40Let's go.
23:4130 seconds, come on.
23:42OK, come on.
23:43Get that dribble on there, both of them.
23:44Let's go.
23:4520 seconds to go.
23:46You've got 20 seconds.
23:47OK, breathe.
23:48You're doing beautiful.
23:49More, more, more.
23:50Here, set this down.
23:5115 seconds to go.
23:52Come on, guys, let's go.
23:53Glaze way?
23:54Just around.
23:55Yeah, beautiful.
23:56The flour.
23:57The flour right here.
23:58Oh, my goodness, come on.
23:59Glaze, where's the glaze going?
24:00All around.
24:0110, 9, 8, 7, 6, 5, 4, 3, 2, 1.
24:09Stop.
24:10Well done.
24:11Wow.
24:12Fantastic, Rachel.
24:13Woo!
24:14Amazing, amazing.
24:16Good job.
24:17Good job.
24:18That was hard.
24:19I know.
24:22Flour.
24:23Do you get flour in there?
24:24I put it on the side, but I didn't pour the glaze.
24:28It looks pretty.
24:29Yeah.
24:30It just looks a little sloppy.
24:31It's not Jess's fault.
24:32It's my fault.
24:33I got frazzled, and I yelled too much.
24:35I don't know how to feel right now.
24:36The fact that it's done, we got everything on the plate,
24:39I'm proud of us for that.
24:40But at this point in the competition,
24:42there's no room for messy plates.
24:44Oh, my God.
24:45I'm assuming that there's mistakes on every plate here tonight.
24:48Too many flours, man.
24:49So it's just going to be a matter of ranking those,
24:51and I hope that we've made the least amount of mistakes.
24:54What a performance.
24:55Give yourselves a round of applause.
24:56Seriously.
24:57Well done.
24:58Great job, everybody.
24:59I'm so impressed.
25:00Good job, guys.
25:01Good job.
25:02Good job, guys.
25:03Well, Gordon's dish looks incredible,
25:05but we all knew that was a given, right?
25:07Yeah.
25:08The real question is,
25:09how did everyone else's turn out?
25:11Hmm.
25:12Okay.
25:13Please come forward, Rachel and Julia.
25:15Keeping up with Gordon, it was not easy at all.
25:19But we're feeling confident that we had all of the elements.
25:22However, I'm a little nervous about the cook on the dock.
25:25Hopefully, it's cooked perfectly,
25:27and this doesn't keep us from going to the final.
25:30Visually, it looks good.
25:32Beautiful color on the endive.
25:34Pure looks nice and rich.
25:36Just don't drown it in sauces.
25:38Just be very, very careful on that, shall we?
25:41Yes.
25:41Also, we can't navigate our way around bunches of flowers.
25:44Ugh.
25:45Let's see the cook and the duck.
25:47Should be medium rare.
25:49It's been mid-rear.
25:52So we're...
25:54Little old.
25:56Who took the duck out of the oven?
25:58I did.
26:06Duck slays beautifully.
26:07Seasoned beautifully.
26:08Sadly, overcooked.
26:10Really nice, sweet and sour effect on the endive.
26:13Flowers, what a shame,
26:14because they're just sort of thrown on there.
26:15I'd rather you didn't put any on there at all
26:17than just dump them on there.
26:18But you've nailed the puree.
26:19Good job.
26:20Thank you, chef.
26:21One thing that I think is absolutely delicious on the plate
26:24is the pickling of the cherries and the daikon.
26:28You get a bite of that with the duck and the parsnips
26:32and everything together.
26:33It is definitely a marriage.
26:34You did a really good job in that aspect of it.
26:37Thank you, chef.
26:38Thank you, chef.
26:39The overcooking of the duck is definitely a shot in the shin,
26:43you know?
26:44But I think that this dish really captures the spirit
26:47of Gordon's sweet, sour, and creamy to a T.
26:51Had you trimmed your flours and cooked the duck 30 seconds less,
26:54you might have a three-star dish on your hands.
26:56Grazie mille joe.
26:57Thank you, bye.
27:03That gets it, right?
27:04That's the dish.
27:05Yeah.
27:06Everything's there, isn't it?
27:07Right, please step forward, Tina and Yvonne.
27:10This is the first time in the competition
27:12that I've felt so unconfident.
27:15I didn't pour the glaze at the end.
27:17That would be a missing component.
27:20But I am most worried about the cook on the duck.
27:22And if we didn't nail the cook of the star of the dish,
27:25we might be going home.
27:27Puree looks a little bit wet, sauce a little heavy.
27:31Do we get the port wine and the glaze on there,
27:34or just the port wine?
27:35Just the port wine.
27:36So there's no glaze on there?
27:37The glaze got too caramelized.
27:40Caramelized.
27:41Yeah.
27:42Mm-hmm.
27:43Damn.
27:44And then you're missing the flowers
27:45that dropped off around the side.
27:46I missed that the flowers were supposed to go on top.
27:48Yeah.
27:49But you know it's all about the cook and the duck, right?
27:51I've got a pit in my stomach.
27:53And if we get sent home tonight, I'd be so devastated.
27:57We're so close.
27:59I want to be in that finale.
28:01I'm not ready to go home.
28:03Yeah.
28:04Right.
28:05Let's see how you did.
28:10That's leaning towards medium.
28:12What a shame.
28:13Yeah.
28:18So the seasoning of the duck is delicious.
28:20You've got a really nice color there.
28:21Sadly, it's just 90 seconds overcooked.
28:23So the seasoning of the duck is delicious.
28:25You've got a really nice color there.
28:26Sadly, it's just 90 seconds overcooked.
28:29Puree delicious.
28:41Just a little too watery.
28:42Daikon's delicious.
28:43Nicely pickled.
28:44The cherry's briefly done.
28:45It's just a shame it's overcooked by 90 seconds.
28:49The duck here, it is a little more than medium rare,
28:52but I think there are so many other elements on the plate
28:54that are very nice.
28:55plate that are very nice. I wish that I would have had a little bit of that glaze around as well
28:59to bring that sweetness back in. Yes, chef. You can see there's not enough sauce, so the proportion
29:04of the glaze is definitely missing that because it's already all dried up, and the endives are
29:08not properly wilted. After three bites, you can see that the plate doesn't really have what it
29:13takes. The proportions are off. Just missing balance. Thank you, Tina and Yvonne. Thank you.
29:19So, because she wasn't right with you, she missed some key elements.
29:26Such a shame.
29:27I am so glad I need to have a glass. Please, Michelle and Zach, step forward. Thank you.
29:34I'm not feeling good about what we're presenting to them right now. I feel that this dish was not
29:39what it needed to be at this level in the competition. Thank you.
29:44But there was no time to finesse what was in front of us.
29:48It's just frustrating that you get one crack here, and this is what we're bringing up.
29:54So, visually, it looks a little bit clumsier. I love the caramelization on the duck. You've
29:58got that absolutely right, but everything's in excessive abundance. Way too much garnish,
30:04okay? So, you sort of shot yourselves in the foot a little bit there. Shall we?
30:09So, we're more towards medium there than medium rare.
30:20You've got too much of everything on here. We're cutting in, and then it sort of implodes into a bit
30:35of a mess. These are very hard. I'd rather you just let them off. Yeah.
30:39Duck, beautifully caramelized. Seasoning on the duck, spot on. You get down to the puree,
30:43and the puree needs lifting. It needs more seasoning. It's a bit of a dull note.
30:48Yeah. Yeah, you know, because of the amount of endives here, there's 11 of them versus the eight,
30:56and it reads more sweet. Having too much sauce on the plate also read a little sweet.
31:02What you did right was the seasoning of the duck. Love the glaze. I love the stickiness that you
31:07kind of get there. It's just slightly out of balance. Thank you, Chef.
31:12So, this really lacks on so many levels, not just the aesthetic, even on the seasoning and balance
31:17of the dish. This seems like something that would be served at, like, more of a family-style,
31:22easygoing restaurant.
31:24Thank you, Zach and Michelle.
31:27Everything feels so sweet. You can eat that with two or three people. It's just too much.
31:33Yeah. Seems like not precise enough. Sorry.
31:38Jess and Jessica, please bring your plate.
31:41I'm feeling full of self-doubt right now because this has been the most overwhelming challenge
31:46throughout this entire competition, and I'm afraid that that stress is going to show on the plate.
31:50I'm most nervous about the plating of the dish itself because this is not Michelin quality.
31:56Good luck.
32:00So, visually, duck looks good. Usually caramelized. A little bit too heavy-handed on the puree,
32:06and it could have just been done with a bit more finesse at the end. Let's get in there.
32:14Pink. 30 seconds over.
32:19Nobody knew.
32:20What was in the puree?
32:34It seems to be...
32:34Surprise ingredient.
32:35What's in there?
32:36What is the spice?
32:38I think it's maybe a heavy crack of pepper on there.
32:41Wow.
32:41Wow.
32:42Oh, my God.
32:43One tiny twist of pepper. That's such a shame because it's super strong. However, duck is beautiful.
33:06Okay.
33:07Really beautiful. The glaze is exceptional. The buckwheat is tempered nicely, toasted beautifully.
33:12Puree is very peppery.
33:14Woof.
33:14Too peppery needs a little less sauce, a little less puree. So it's just the finishing touches with the finesse.
33:20It's strange because oftentimes you don't really have black pepper that overtakes the dish quite like that.
33:26In fact, it's competing with the parsnip, and it's hard to even taste all the flavors that you have.
33:31But overall, I really like the endive. Really nicely cooked. I like the acidity I get. It's really coming through with the sweet and the sour.
33:38Thank you, Chef.
33:39Everything on this dish is very good to excellent, and it eats well, but the black pepper in the puree totally changes the dynamic of the dish.
33:47It takes it from a dish that's so elegant and so refined to a dish that's a little bit more ruffian, which is very unfortunate.
33:55Yeah. Thank you both.
33:58It's just way too hot.
34:01Yeah. That's coarse pepper.
34:02Yeah.
34:03Is what's doing it.
34:04Yeah.
34:05Good job.
34:07It's down to the finest detail at this point, and our rogue peppercorn could send us home.
34:11I think I put a pepper in there.
34:15Doesn't matter who did it.
34:17We haven't been in the bottom yet in the competition, and we're praying to God that this isn't the moment where we are.
34:23All of you, well done.
34:24This is a very tight race, and on that performance, you've just made it even more difficult for the three of us.
34:29So right now, we need a very, very serious moment.
34:33Please excuse us.
34:42Tough challenge, right?
34:43Semi-final night.
34:44We've got four dynamic duos out there.
34:45We only have room for three duos in the finale.
34:49Tina and Yvonne.
34:51You can tell that they were definitely rushed at the end.
34:53Yeah, Jesse and Jessica.
34:55Good dish.
34:55It was a good dish.
34:56It was a very good dish.
34:57I couldn't get past that puree, though.
34:59Wow.
34:59What was that?
35:00Zach and Michelle.
35:01It didn't have the elegance and precision.
35:03You're talking about a three-star Michelin restaurant.
35:05You would never put a dish that looks like that.
35:06No.
35:06Rachel and Julia.
35:08Oh.
35:09Very elegant representation.
35:11Doug's slightly overcooked.
35:12Yeah.
35:15All agreed?
35:16Yes.
35:17Yeah, I agree.
35:18Here we go.
35:18First of all, all four of you, well done.
35:26This is by far the toughest challenge for professional chefs, let alone amateur, talented duos.
35:32Now, after discussing everyone's dishes at length, there was one duo that Joe, Tiff, and myself felt they stood out.
35:39That duo lends themselves into the finale.
35:43Congratulations goes to Rachel and Julia.
35:49Yeah!
35:56You two, congratulations.
35:58Thank you, chef.
35:59Head on up to the balcony.
36:01Congratulations.
36:02Congratulations, everyone.
36:03Making it to the finals just means that all of the sacrifices that we've been through
36:08have been worth it.
36:10It's like, oh, my God.
36:11I love you so much.
36:12I love you.
36:13Boy, has it been a ride.
36:14Boy, has it been a ride, and we're here in the final.
36:17We're here in the finale of MasterChef.
36:19And we're going to win it.
36:21Congratulations, Rachel and Julia.
36:23Thank you, chef.
36:24Now, next duo entering into the finale, congratulations, goes to...
36:32Jessica and Jess...
36:33This is such an amazing feeling, right?
36:38Now, we didn't get an apron to start.
36:40We had to claw our way back into this competition.
36:43Head on up to the balcony.
36:45Good luck for lunch, okay?
36:47Come on.
36:48Cook after cook, we had to prove ourselves to everyone, to the judges.
36:51And now we have a chance to absolutely change our lives.
36:57Which leaves Yvonne and Tina, Michelle and Zach.
37:01After studying both of your performances, we agree the final duo heading into the finale
37:08is...
37:09Tina and Yvonne.
37:14Good job, guys.
37:17Good job, guys.
37:20Don't be sorry.
37:22Wow.
37:22Tina, first time I've seen so much emotion in you.
37:24How are you feeling?
37:25I feel so good.
37:29Congratulations to both of you.
37:31Head on up to the balcony.
37:32I love you guys.
37:33Damn, what a bittersweet moment.
37:36Oh, Zach, Michelle, sadly duck slightly overcooked.
37:44And then on top of that, the finesse of this dish was as important as the cooking.
37:48And sadly, it missed the mark.
37:51But honestly, we fall in love with both of you.
37:53You work in tandem like a beautiful couple.
37:55You have each other's back.
37:57How's this journey been for you?
37:59This has been, you know, the experience of a lifetime.
38:01It's been great.
38:03We've been watching so long.
38:04We never really thought we'd be here.
38:06We're going to have a lot of proud people back home.
38:08And we're proud of ourselves.
38:09And thank you for what you said.
38:10I'm glad that you see what we know about each other.
38:12And so, glad that that came through.
38:14Come and say goodbye.
38:15Come on.
38:17Let's go.
38:18It's so emotional.
38:20I'm just so proud of what we've done.
38:22You guys are amazing.
38:22We love you so much.
38:24We came in as home cooks.
38:25That chicken is delicious.
38:31Everything about this dish is kind of perfect.
38:34Thank you so much.
38:35It's made us realize, I think, our dreams and what we're capable of.
38:39It's a profession.
38:39Great job.
38:40Oh, my gosh.
38:41I love the zest of the lemon.
38:42Love that.
38:43Beautifully done.
38:44This dish could be served in the best Italian restaurant in Minneapolis.
38:49We'll take it.
38:51At the end of the day, we get to go home to our life that we love and our son.
38:57And I think he's going to see what mom and dad can do.
39:01And hopefully, that will inspire him someday to do the hard things, too.
39:06Awesome.
39:07Awesome.
39:08And that's a prize in and of itself.
39:13Amazing.
39:14Oh, Lord.
39:16Rachel, Julio, Jesse and Jessica, Tina and Yvonne.
39:20Well, we have a finalist.
39:22Now, only one duo will become America's next master chefs.
39:26Who will take home the title, the trophy, and the life-changing quarter of a million dollars?
39:32Can't wait to see you back here for the most important meal of your lives.
39:35Well done, guys.
39:36Woo!
39:37Thank you!
39:38Amazing.
39:38Thank you, Tiffany!
39:39Woo!
39:40I love you so, so, so, so much.
39:42With Jim, this far, we're going all the way to get that trophy home.
39:45Yeah?
39:45I mean.
39:47Next time, it's the MasterChef Dynamic Duo's road to the finale.
39:51Where's Gordon?
39:51We're celebrating the unforgettable moments on the road that brought us here.
39:56Please welcome Tiffany Derrick!
39:58We needed a female baddie up in here.
40:02Taking a closer look at our amazing finalists.
40:05Jesse and I have been partners for eight years.
40:07We challenge each other.
40:08Keep it spicy.
40:09We keep it interesting.
40:10Yeah.
40:10My aunt is always trying to flirt with Gordon.
40:13Oh, I love him.
40:15We've been married for two years.
40:17What bonded us together was food.
40:19We conquered each other's belly before we conquered each other's hearts.
40:22Plus, we are peeling back the curtain of unseen footage.
40:25So, you know what we're talking about, a reverse seer.
40:27Are you telling me what a reverse seer is?
40:29Excuse me.
40:30And hilarious outtakes.
40:31What happened there?
40:32I tried to keep up with you, Gordon.
40:35I hope later you can keep up with me.
40:38Tina, my mom's watching.
40:39Ha, ha, ha, ha!
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