Luv Duck but don't know where to begin your Duck cooking journey?
We take the mystery out of cooking Duck for you!
Dive into an enjoyable cooking experience that will de-mystify cooking Duck and learn just how easy it is to create delicious Duck dishes to share with family and friends.
In this class we teach you the foundations of cooking restaurant quality Whole Duck and Duck Portions, all under the careful guidance of a skilled Duck expert. The perfect partners to Duck, including sides, sauces and of course our infamous Duck Fat Roasted Potatoes are also covered.
We let you be the judge with your newfound kitchen friends by dining at the "chef's round table" on all of the dishes that you have created on the day over a glass of wine.
By the end, you will be well equipped with the confidence to cook Duck perfectly time and time again.
Loved-the-duck class! Duck Demystified was a great introduction into the ease of cooking duck at home and the class was enjoyable and well run, with the group creating a wonderful array of delicious dishes to share at the evening's end (complete with wine). The hands-on instruction and general cooking tips were really valuable and I'll definitely include duck in my cooking repertoire in the future - In fact, I'm off to a great start as I purchased products from the shop on leaving and plan to do more classes in the future.
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!