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Mastering Duck

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

Short Courses

New Zealand