November 1, 2012 · 8:00 PM
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Duck is one of the most delicious meats out there, with lots of luscious fat and flavor. Learn how to break down a duck and make duck wings, roasted duck legs with cherry sauce, duck confit, duck stock (for risotto or soup or sauces), roast duck breast with sauce, and render duck fat. Flavor elements we'll work with include shallot, lingonberry, juniper, maple, and mushroom. Recipe booklet provided and we'll get to eat what we cook too.
BYOB though I typically have a variety of samples of cider and whatnot, plus the neighborhood is like a BYOB paradise with Noble Rot, Green Grocer, and Lush just blocks away.