LN152 Stuffed Duck Legs, Potato/Turnip Galettes, Maxim's Famous Pears

Taste all the dishes & enjoy a glass of wine in all cooking demonstration classes!

Moving into Autumn, let’s sample a slightly different approach to serving duck with pistachio-stuffed, roasted duck legs!  

A classic French side dish is a potato pancake - or galette. This one features the melting nuances of a bit of shredded turnips. Perfect for your fall menu. 

Pears are starting to shine at the market now and this poached pear version, featuring a vanilla mousse, was made famous at Maxim’s Restaurant in Paris.  Don't miss how to make this easy, but impressive French dessert. 

Techniques include boning duck legs, stuffing and roasting them; making potato pancakes; poaching pears and making a mousse.

About the Instructor: Chef Randall Price will share with us his passion for French cuisine, drawing on his 25 years of experience cooking France for heads of state and working as Chef-Instructor at the professional Paris cooking school, Ecole de Cuisine La Varenne. His entertaining style, easy-to-follow demonstrations and focus on classic techniques will inspire you to reproduce dishes at home.