Le Cordon Bleu Logo

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 five international Duck recipes.

Date: Saturday 25th November 2023

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

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

All bookings are subject to the following terms and conditions





Short Courses

New Zealand
TOP