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
- 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