DIGITAL COOKING CLASS: Duck Divine!
- Reserve
- Details
Our NEW series of Digital classes now allow you to keep learning with us from the comfort of your own home at your own pace! Classes are pre-recorded, so no need to worry about delay, or missing out on vital information. Registrations for duck classes WITH a kit close on Monday the 13th for ordering purposes. NO KIT registrations open until 1:30pm PST on day of class.
We will be deboning a duck, rendering the fat, curing the legs and making confit, and learning how to cook the breast properly, make stock, along with making side dishes to go along with your delicious duck dishes. (say that 10 times in a row)
No kit registrations will need the following:
1 Whole Duck
Roasted Duck Stock
1ea Duck carcass
2 C Onions large dice
1 C Carrots large dice
1 C Celery large dice
1 ea Thyme sprig
4 ea Black peppercorns
1 ea Bay leaf
2 ea Parsley stems
Confit
1 C Salt
2 T Juniper berries ground
2 T Cumin toasted and ground
2 ea Garlic cloves minced
2 T Italian parsley minced
¼ C Sugar
2-3C Duck fat (enough to cover)
Duchesse Potatoes
2 ea Lg Russet potatoes peeled med dice (about 3 C diced)
¼ C Heavy cream
1/4 C Butter
½ C Parmesan Cheese grated
2 ea Egg yolks
tt Salt
Glazed Carrots
1 C Sliced carrots (1-2 ea carrots)
¼ C orange juice
1T brown sugar
tt salt
1T high temp oil
Equipment list
Cutting board
stiff boning knife
chef's knife
sheet pan
stock pot
large sauce pot
small sauce pot
2 saute pans
strainer/colander cheese cloth
large spoon
loaf pan or something deep and narrow for cooking and curing the legs
small bowl
something for mashing your potatoes, a food mill or ricer is going to give you the best results, the more lumps the harder it's going to be pipe it
Optional: Large star tip we'll give you a piping bag so you can pipe it's uhhh going to have a different shape if you don't have a star tip but it will still be delicious!