Welcome to our Duck Cooking Classes!
We ensure you have fun while we take the mystery out of cooking duck.
With our range of duck cooking class themes and formats we cater for the novice – in our Duck Demo class, and the advanced home chef with our Duck Hands On class.
All classes are presented by trained demonstrators and chefs in a relaxed, fun environment held in our state of the art retail duck showroom located in Port Melbourne.
Now it's time to roll up your sleeves and put on a Luv-a-Duck apron. In this class you will prepare a themed duck dish selection with tips and ideas from our chef that will impress any discerning duck lover. Dine in style at the Chef's Round Table and enjoy the delicious duck dishes you have prepared with a glass of wine.
Ideal for couples, friends or groups of up to 10 people.
Let our trained demonstrators and chefs show you how easy it is to cook a whole duck, duck breasts and duck legs along with a host of easy duck dishes.
Grab a friend, a loved one or a gang of up to 30 people and enjoy a juice or Latte on arrival and then prepare for plenty of duck tastings throughout the class. Take home all the recipes and impress your family and friends.
A Luv-a-Duck Gift Voucher makes an ideal gift.
We had a group of 6 for our Demystifying Duck class. Wendy our instructor was extremely knowledgeable and skilled. We learned how to prepare a duck for roasting and each couple learned to make different dishes ranging from classic roast duck with orange and cherry sauce to duck ragu pasta. We were surprised by how easy it was to prepare duck dishes and thoroughly enjoyed both the company and the class.
The class exceeded my expectations in almost every way! Wendy was almost magically able to conduct eight people of varying ability to produce a large amount of restaurant quality food for a memorable lunch in just three hours. I learned everything from how to dice onion without crying (why don't they teach that trick at primary school?), to making fresh pasta, fresh mayonnaise and of course how to cook with duck. Whole duck, duck breast, duck legs, duck stock, even the duck fat was used (to make deliciously crisp roast potatoes), but the recipes were diverse and interesting. The class was a bit challenging, very involving, hugely satisfying and amazingly great!
Was a great experience. Lots of fun, great teaching, and brilliant food!!!