January 6, 2010 6:30PM
Chef and author Peter Berley teaches us how easy it is to get the most out of a whole duck with recipes like Braised Duck Legs with Figs Lime and Honey, and Pan seared duck breast with Cherry Lambic and Dried Cherries. A whole organic duck is included in the price of the class, and everyone will enjoy a meal together afterward.
Duration: about 2 hours.
Students are not required to bring anything with them.
Wednesday, January 6th Sign Up Now>>>