Spring Duck and Pinot

Who says duck is only for special occasions! Duck breast may be expensive, but whole duck has breasts and other cuts that make for delicious results, and whole ducks are not that expensive.

In this class we learn how to break down whole ducks and use the various cuts to make fabulous, classy and accessible meals. Learn to cook duck breast to perfection. Make a gorgeous ragout with your duck legs. Render your own duck fat for those Xmas potatoes. Put on a duck stock for that Xmas gravy. We'll even do a bit of confiting!

After this class, duck will be on your Christmas menu! 

Event Properties

Event Date 04-11-2019 6:30 pm
Event End Date 04-11-2019 8:30 pm
Registration Start Date 30-06-2019
Available place 5
Cut off date 03-11-2019 11:00 pm
Individual Price $99.00
Foodish Kitchen, Belconnen Fresh Food Markets
Ibbott Lane
Foodish Kitchen, Belconnen Fresh Food Markets
We are no longer accepting registration for this event
$99.00 5
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