Demystifying Duck.

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 the butcher (he’s at the Neighbourgoods Market every Saturday), Liam will make roast potato in duck fat, duck confit, duck rilette, duck sausage, cured duck breast, duck egg crème brulee, Peking duck consommé and roast duck along with some other dishes and also show 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 each dish to ensure an even more enjoyable occasion. The class is on Saturday 11 June, from 10:00 to 14:00; price is R600 per person.