Fancy a gorgeous Italian duck ragu? How about squirelling away some duck confit for a cold winter night?
In this class duck legs shine. They are a cheaper cut of duck meat that is ideal for the moist cooking methods we love as the weather cools and spectacular in ragus, tajines, curries and other flavoursome casseroles. They are also the stuff of the famous French confit.
Learn how to confit duck legs, prepare a sumptuous Italian duck ragu, and prep for twice-cooked Asian duck. A duck extravaganza—best enjoyed with pinot!
|Event Date||06-05-2019 6:30 pm|
|Event End Date||06-05-2019 8:30 pm|
|Registration Start Date||10-01-2019 1:00 am|
|Cut off date||03-05-2019 12:00 pm|
|Location||Foodish Kitchen, Belconnen Fresh Food Markets|