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