In this class we will butcher a couple of ducks and use all the parts in the meal. We will make crackling from the skin/fat, make a brown stock from the roasted bones, sauté the livers, sear the duck breasts and braise the legs. If you love duck, this is the class for you!

Menu:

Duck Liver Salad with late harvest Radicchio, Duck Crackling and Sweet Shallot Vinaigrette

Seared Duck Breasts with Seasonal Sauce

Braised Duck Legs with Carrots and Parsnips

Poached Pears with Sabayon

Where: Shelley's Table, Lambertville NJ

When: November 2nd, 6 to 9:30pm

Price: $140 per person

Limit: 8 people