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In this hands-on 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.
Sharing his secrets, you’ll learn how to use duck fat, make melt-in-your-mouth Duck Confit, create that extra crispy skin and 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.