We’ll make

• Roasted duck breast with salt baked celeriac, apple & blueberry components 

• Duck parmentier 

• Side dishes to accompany and complement your plated duck dish

You’ll learn

• The butchery skills required to break down a whole duck

• The different handling methods and techniques required for certain cuts of duck meat

• The importance of cooking game and how to achieve restaurant-quality tastes

• How to garnish and serve alternative textures of vegetables for the ultimate plated dish

• The confidence to prepare and serve duck in your home

• The process behind making a duck stock and jus using the roasted duck carcass

• How to brine and confit duck leg

• About the significance of pasture raised organic duck and how this is important to the eating experience

What’s included

• Beverage on arrival

• All ingredients

• Recipe booklet

• ‘Tricks of the trade’ information  

• Beverage service throughout class duration

• A hands-on experience followed by a sit-down meal created by you in our private dining room 

• A glass of French Pinot Noir from three different countries selected by our Sommelier

• Petit fours by our Pâtissiers to finish the meal