This workshop teaches you how to cut a fat duck and how to cook it.
I will make you discover with happiness and delight all the secrets of its elaboration.
The duck will have no more secrets for you: cutting, preparation of foie gras, confit, stuffed neck, fries …
You will leave with (for 1 duck):
– Foie gras (400 g minimum)
– 2 breasts
– 2 needles
– 2 confit legs
– 2 fins and candied sleeves
– 1 stuffed neck
– 1 candied neck
– fries + pots of fat
The next “Duck Duck Weekend” will take place on the weekends of 12/15/19 and 12/22/19.
Other courses are planned in 2020.