Ever struggled getting nice crispy skinned duck breast, but still keeping it pink? Learn from our Michelin star trained Chefs have cooked thousands of duck breasts, roasted ducks, confit duck legs during their careers.
During this 2 hour, hands-on cooking class, learn to cook the perfect crispy skin duck breast, moist and pink on the inside, yet crispy and with little fat on the outside.
Using the fat from the breasts learn how to achieve the most amazing crispy duck fat potatoes with rosemary salt. We will show you how to slow cook and confit the duck legs to be able to produce an array of different confit duck dishes.
Once you have cooked your duck to perfection, enjoy your creation over a beautiful glass of Pinot!