Autumn Duck & Pinot

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 Properties

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
Available place 0
Cut off date 03-05-2019 12:00 pm
Individual Price $99.00
Foodish Kitchen, Belconnen Fresh Food Markets
Ibbott Lane
Foodish Kitchen, Belconnen Fresh Food Markets
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