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French Duck Confit

Master this classic with classically trained Chef Shelley Wiseman. BYO! You will prepare Duck Terrine and Duck Legs Confit with Green Salad, Seared Duck breasts with 4 Peppercorn sauce, Potatoes in duck fat and Pear Clafoutis followed by a sit down meal with your fellow classmates.

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Later Event: November 8
Cheesemaking with Chef Ian!