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Cooking Duck at Home ​​​​​

  • Wednesday, April 3, 2019, 5:30 PM - 7:30 PM

Chef Jenny Chamberlain, Hudson Valley Foie Gras presents:

  • An explanation of how duck meat differs from other poultry
  • Hands-on demonstration on preparing duck breast for“Sous Vide” method at home without special equipment
  • How to properly season, remove meat from the bag, crisp the skin, make a quick pan sauce, and slice meat

Everyone can take home a duck breast and a 10% off coupon for Hudson Valley Foie Gras!

Participants are asked to help with clean-up.

Cost is $35 per person or $30 per CCESC enrollee*.

*Anyone can enroll in CCESC for an annual contribution of $25. Additional donations for CCESC programs are appreciated.

Program fees support the cost of instructors, refreshments, materials, and facilities.

Space is limited for this program and paid registration is required in advance. Registration can be completed online.

Contact the CCESC office to request any special accommodations.

Fee

$35 per person; $30 per CCESC Enrollee (Can't pay? Apply for a scholarship on our Events page).

Learn More

http://ccext.net/sullivancceCRM/civicrm/event/info?id=519&reset=1

Location

CCE Catskill Kitchen (Use Back Entrance)
64 Ferndale-Loomis Road
Liberty, NY 12754