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.
Recipes:
• Duck leg braised Parmentier style,
• Duck and foie Gras terrine with pistachio,
• Duck breast with orange sauce
Workshop Information
Duration: 3 hours
Date: 5 Sep 2020
Time: 9am - 12pm
Price: RM530 nett
