We will explore all things duck from butchering to cooking each part, including duck confit legs, Seared breasts, brown duck stock, crackling, and duck and chicken liver pate. This class is taught by Shelley.
Menu
Duck and chicken liver pate with crostini
Duck legs confit with a salad and crackling
Seared duck breasts with a seasonal sauce
Roasted diced potatoes
Roasted Pears with Ice Cream
When: October 27th, 6-9:30pm
Where: Shelley’s Table, Lambertville
Cost: $140/pp
Limit: 6 cooks