In this duck cooking class you will learn 3 ways to cook your duck to finger-licking perfection.
Chef Ricardo Zaratustra has been travelling the world hunting down the best duck recipes and techniques in Europe, Asia and Australia.
In this hands-on class he will share his secrets to the different use of duck fat and how to make the perfect Duck Confit that will melt in your mouth. You will learn all tips and tricks to create an extra crispy skin and you will learn how to poach duck in a homemade Chinese master stock served with steamed Chinese vegetables.
Ricardo will also introduce his modern and fresh take on the classic Duck a l’orange – an Australian Sweet and Sour Orange Sauce.
Finish the evening by enjoying your delicious duck creations with a glass of Australian Shiraz.
All classes and events require closed-in shoes
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