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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

              This course is now fully booked. Please click on the button below to be added to the waiting list.