In this workshop students will learn how to cook and prepare duck. Learn everything you need to know about ‘trusser’ (triming) and ‘brider’ (tieing) a duck for roasting, as well as techniques to cook ‘confit’ duck legs in an oven. You will discover how easy it is to prepare duck for 2 classic menus:
Canard a L’Orange: a classic French dish in which a whole duck is roasted, sliced and served with an orange sauce, fresh orange segments and a traditional French accompaniment
Cassoulet au Canard; a rich, slow-cooked casserole originating in the south of France, containing duck confit, white beans and sausages
While you learn how to prepare the duck for these two classic menus, our chef will prepare together a special duck recipe with the promise to surprise everyone!!
Finally, you will be confident to cook duck perfectly at home for family and friend alike.
This course is now fully booked. Please click on the button below to be added to the waiting list.