Book now for:
"Demystifying Duck"
CLASS OVERVIEW
Many cooks are nervous of using duck in the kitchen, which is a pity when you realise how many great dishes can be made with it. When you think about it, duck may be more expensive than a lot of other poultry, but with so many things you can do with a single duck, it actually offers greater value.
In this class, Liam will take participants through various techniques and recipes to demystify this bird. Using great quality locally raised free-range Peking ducks purchased from Salvin of the Neighbourgoods Butcher, (Biscuit Mill every Saturday), Liam will make roast potato in duck fat, duck confit, duck rilette, duck sausage, cured duck breast, duck egg crème brûlée, Peking duck consommé and roast duck along with other dishes and he will also show you how to render duck fat, another highly useful ingredient to have on hand.
In short, you’ll leave the class with everything you need to know about buying, preparing and cooking with duck. Wines will be paired with the dishes served.
To book, call Rachel on 021 422 01 28 or email her at info@chefswarehouse.co.za.
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