Locally raised duck from Vintage Meadows in Goshen, IN is the star of this class focused on duck butchery and the traditional French preservation technique, confit.
We'll start with whole ducks, work through breaking them down as a team, and talk through the ratios, aromatics, tips, and tricks for a perfect confit. Finish class with a confit tasting, accompanied by wine and some duck fat fried potatoes. Participants will take home some duck parts, duck fat, and seasoning mix to make their own confit.
This class will take place at Guild Row 2:30pm to 5:30pm. Class is limited to 10 participants.