Mastering Duck

During this workshop, our Le Cordon Bleu Master cuisine chef will demonstrate and guide you through the preparation and cooking of international Duck recipes.

Date: Saturday 1st October 2022

Time: 9 am – 4 pm (light lunch is included)

Location: Level 2, 52 Cuba Street, Te Aro, Wellington

Duck Recipes:

• Duck consommé with solferino vegetables
• Duck liver mousse with port jelly
• Duck sausages with mustard and pistachio
• Duck confit with crispy skin
• Duck breast marinated with maple sauce

During the workshop, you will learn the following skills:

• Deboning duck
• Consommé technique
• Charcuteries: Liver mousse and sausages
• Pan frying duck breast
• Curing and confit legs

All bookings are subject to the following terms and conditions

Contact Details: +64 4 472 9800  |  nz@cordonbleu.edu