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French Duck Techniques

Master seared duck breast and duck leg confit.

Duration: 4 hours/session

For: 1 session

Fees: $168.00

Chef: Randall Tailford

Alert! Not enough quantity is available!

The next edition of, “Don’t chase after your neighbour’s duck” -  

As much as Foie Gras has its die-hard fans, we must also learn to cook the other parts of the duck. Alas, they are already parts that are common to us. The breast and the thigh have very different textures but when cooked well, they’re soft, tender and full of flavour.


Margret de Canard a l’orange (Sous vide) Seared Duck Breast with Orange Jus

Duck Confit with Garbure (Vegetable stew with white beans)

We will Break down a whole duck and cook the duck breast sous vide, so that we retain the bright red of the meat, in addition to tenderizing it through slow cooking.

Garbure is a Southwestern peasant dish involving long periods of stewing of vegetables and ham. We will serve this with the Duck Confit.

Let’s cook some duck together!

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