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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.


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.

How to prepare duck for stuffed via nick butchery, pickle vegetables and cooking with steam.

Method of cooking duck breast and Gaufrette potatoes technique with classic orange sauce.

Workshop Information

Duration: 6 Hours
Time: 10am - 4pm
Date: 26 January 2018
Price: RM630 nett
Chef Instructor: Chef Sylvain Dubreau
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

Cook Duck Multiple Ways

Cook Duck Multiple Ways
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