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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.

Workshop Information

Duration: 6 Hours
Date: 27 January 2018
Price: RM630 nett
Chef Instructor: Chef Sylvain Dubreau

One Duck 3 recipes


One Duck 3 Recipes

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