All About Duck

All About Duck


Saturday 10 August

We think duck is just delicious, and grown on fresh pasture, outside as we do at Vue du Volcan Farm takes it to another level! We see the cooking and eating of our duck as the ultimate conclusion to all our work in growing the best duck we can.

This half day workshop is a homage to preparing and cooking duck. We’ll start with teaching you to break down a whole duck into all of its delicious parts (a skill that can then be transferred to chickens as well) and then we will take you through the best way to prepare and cook all of the cuts.

Learn how to cook the perfect duck breast, confit duck legs (and wings), make stock, render fat and prepare silky duck liver pate. We’ll also discuss other options for the different cuts and simple ways to include more duck in your mid-week meals at home! We’ll send you home with some duck to test out your new skills.

Recipes will be provided at the end of the workshop. Only a basic understanding of cooking and simple tools at home are needed.

A delicious lunch is included.

All duck used in the workshop is lovingly grown on Vue du Volcan Farm.

Maximum number of workshop attendees: 15

10am - 2pm,

Workshop hosted at Jonai Farms, Eganstown.

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