Delectable Duck

Unlock the full culinary potential of duck in this class that teaches you how to use every part of the bird – from breast to bone. Chef Paul Harding will show you how to make the most of the bird by turning every part into stunning, mouth-watering dishes. Ideal for adventurous home cooks and those who love duck but are unsure where to begin your duck-cooking journey.

Menu:

• Duck Bone Broth with Autumn Vegetables and Herb Dumplings
• Smoked Duck Breast Salad with Charred Grapes
• Duck Leg Confit with Celeriac Puree and Red Wine Shallots

*No substitutions. Due to space and time constraints, dietary restrictions cannot be accommodated. Thank you for your understanding!

POLICIES AND CONDITIONS OF SALE

TICKET PURCHASE INDICATES ACCEPTANCE OF ALL POLICIES AND DISCLAIMERS HEREIN

• ALL TICKETS ARE FINAL SALE: Consider our cooking classes like cooking “events” or a concert. If you are not able to attend the class, feel free to to send another person in your place.
• DIETARY RESTRICTIONS: Please read menus carefully prior to purchase to ensure items meet your dietary restrictions. We cannot change menus or guarantee recipes can be modified to accommodate dietary restrictions.
• MEDICAL PRECAUTIONS: We are not an allergen-free facility. Attendees are responsible to take their own necessary medical precautions (e.g. if you have a food allergy, bring your own EpiPen).
• ILLNESS: If you have symptoms of any respiratory or gastrointestinal illness, please do not attend.
• CHANGES AND/OR CANCELLATIONS: In rare instances, rescheduling or cancellations may be required due to insufficient enrollment or circumstances beyond our control. Registrants will receive a notification via email with a credit. Menu and/or instructor changes may occur from time to time without prior notice or compensation.

Host or Publisher Jill's Table