By Jan S.
What a wonderful time we had at our Luv-a-Duck cooking class on Friday. The festive focus of the recipes meant that we had about 10 varied dishes to taste. Entrée offerings were confit duck and caramelised onion tartlets and quiche containing smoked duck, feta and spinach. Both were delicious!
Many of the recipes included flavourful accompaniments such as duck breast with cherry and port sauce or with a sauce containing plums and quince paste.
We were shown how to dissect the bird and recipes were used that complemented the tenderness of each part. Even the necks of the birds were used to encase a flavourful stuffing. Legs were braised in an interesting Mauritian spice mix. Another leg dish used Vietnamese spices including a chilli kick.
The cooking was coordinated by Wendy who explained processes perfectly. It really was a thoroughly impressive operation, well organised and included a dish washing person who worked quietly in the background. Three cheers for duck fat roast potatoes!
Many of the participants are keen to return for another lesson in duck glory. If you’d like to join us, keep the following date free - Friday November 11!
Many of the recipes included flavourful accompaniments such as duck breast with cherry and port sauce or with a sauce containing plums and quince paste.
We were shown how to dissect the bird and recipes were used that complemented the tenderness of each part. Even the necks of the birds were used to encase a flavourful stuffing. Legs were braised in an interesting Mauritian spice mix. Another leg dish used Vietnamese spices including a chilli kick.The cooking was coordinated by Wendy who explained processes perfectly. It really was a thoroughly impressive operation, well organised and included a dish washing person who worked quietly in the background. Three cheers for duck fat roast potatoes!
Many of the participants are keen to return for another lesson in duck glory. If you’d like to join us, keep the following date free - Friday November 11!
