Ducks have a long history in Eastern and Western worlds of cooking and although there are countless varieties, very little is known and mentioned about cooking duck outside of the restaurant world.
Come and learn about the differences and how to apply cooking methods to perfect your duck at home. Learning how to butcher a duck will result in huge money savings as often we pay more for two duck breasts than a whole duck in the supermarket.
In cooking duck, you will learn how to use each cut for rillettes, confit, neck sausages, prosciutto and pate and also learn how to perfectly roast a whole duck, cook duck breasts pink and crispy and turn left over roasts into Thai and Indian curries.
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