• AUG 19

    Basic Duck Butchery, Charcuterie & Cookery

    ​Want to learn all things duck? Join us for an afternoon of le canard.  After our instructor, Camas Davis, demonstrates how to butcher a duck the French way, each student will butcher their own duck with several delicious end results in mind: duck confit, duck rillette, duck prosciutto, duck-liver mousse, crispy duck breast and more. Once students have worked through their birds, we’ll demonstrate the various ways students can cure, cook and preserve them. At the end of class, we’ll shed the aprons and gather around our farm table for a light meal to taste the recipes.

    Sarah Wong
    Instructor
    • date
      August 19, 2018
    • time
      12:30pm - 3:30pm
    • cost
      $165.00
    • REGISTER NOW

Class Details

  • 12:30pm - 3:30pm, August 19, 2018

    Basic Duck Butchery, Charcuterie & Cookery

    ​Want to learn all things duck? Join us for an afternoon of le canard.  After our instructor, Camas Davis, demonstrates how to butcher a duck the French way, each student will butcher their own duck with several delicious end results in mind: duck confit, duck rillette, duck prosciutto, duck-liver mousse, crispy duck breast and more. Once students have worked through their birds, we’ll demonstrate the various ways students can cure, cook and preserve them. At the end of class, we’ll shed the aprons and gather around our farm table for a light meal to taste the recipes.

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