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LD121 Duck Breast and Confit de Canard

  • 12 Dec 2012
  • 9:30 AM - 12:30 PM
  • Private Residence, rue du Faubourg Poissonnière, 75009 Paris; Métro: Bonne Nouvelle
  • 3

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Wednesday, December 12
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Foie gras is one of the noblest products of French gastronomy, but what do we do with the rest of the duck?

French cuisine evolved through time in a way that ensured that nothing ever went to waste. The solutions for using all of the duck are among the most satisfying for our palate and easy to prepare as well. Find out why it’s good to have confit de canard in your pantry when you really have no time to cook. Our chef Françoise will tell us what we need to know when preparing it.

Then, because the holiday festivities are not far, learn how to prepare the always elegant duck breast and accent its flavor by accompanying it with quince. We'll end our holiday meal with a light and delicate cream puff stuffed with Chantilly and accented with caramel.

Instructor: Françoise Meunier trained in the hotel and cooking school in Toulouse.  In 1997, she opened one of the first private cooking studios in Paris.  Her practical approach and easy-to-follow demonstrations will teach you how to reproduce delicious French and ethnic dishes at home.

Students who like this course should consider registering for the Expat Bundle or the Gourmet Bundle of courses & take advantage of a special discount

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