Learn everything about ducks and how to cook them. In this class you learn how to butcher a duck and make rillettes, confit, neck sausages, ham and terrine. While all those slow cooked duck dishes develop, we focus on Whole Roast Duck, five Spice, Honey and Lime Duck as well as Red Duck Curry; Malaysian Tamarind Duck and how to cook a duck breast perfectly crisp and pink to use in salads or main courses.
This class was given to me as a Valentines present, and I thoroughly enjoyed it. The small class (only 5 people) meant that we got plenty of one on one time with the chef. He style is very relaxed yet informative. It covers a range of topics to what works well with duck, to how to prepare duck for different dishes to how to cook duck in various ways. Highly recommend it to anyone.