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Mastering Duck

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

Date: Saturday 20th April 2024

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

Course Details: 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

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

All bookings are subject to the following terms and conditions

Short Courses

New Zealand