Cook Duck Multiple Ways
Our Le Cordon Bleu Master Chef will show 3 unconventional recipes with Duck plus how to butcher and portion a whole duck. You will learn how to use the neck, breast and leg to prepare 3 lovely dishes using steaming, braising and pan fried cooking methods.
- Duck leg braised Parmentier style with mashed potato mousseline
The guest will practice butchery, how to portion the duck, cooking duck leg with braising method, how to prepare mousseline potatoes, construct the Parmentier, grilled side vegetables and plating with gratin.
- Duck and foie Gras terrine with pistachio
How to prepare duck for stuffed via nick butchery, pickle vegetables and cooking with steam.
- Duck breast with orange sauce, Gaufrette potatoes and salad of baby spinach
Method of cooking duck breast and Gaufrette potatoes technique with classic orange sauce.
10am - 4pmDate:
26 January 2018Price:
RM630 nettChef Instructor:
Chef Sylvain DubreauRecipe: Duck leg braised in Parmentier style with mashed potato mousseline
Duck and foie Gras terrine with pistachio, Vegetable Pickle
Duck breast with orange sauce, Gaufrette potatoes and salad of baby spinach