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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.

• Duck leg braised Parmentier style,
• Duck and foie Gras terrine with pistachio,
• Duck breast with orange sauce

Workshop Information

Duration: 3 hours
5 Sep 2020
Time: 9am - 12pm
Price: RM530 nett

Creative Ways of Cooking Duck


Creative Ways of Cooking Duck

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