Whole Roast Duck & Blood-Orange Jus

$500.00
$500.00
Format
Chef’s Atelier
Commitment
One class
Next scheduled start
Class size
Up to 8 guests

Study whole-roast duck through skin preparation, controlled fat rendering, lacquering and carving.

Georgetown, Washington, D.C.

Tuition is per guest. Review the class or event date and time below.

Schedule & enrollment

Review the program schedules below.

Please list any dietary restrictions or allergies, or enter “none.”

Review our cancellation and refund terms before enrolling. Questions about attendance or dietary needs? Contact Skillette.
Details & what to expect

February’s Theme: The Winter Roasting Table

Study whole-roast duck through skin preparation, controlled fat rendering, lacquering and carving. Examine the different cooking demands of breast and leg, and follow the development of a blood-orange jus. The evening includes close observation of the chef’s methods, selected participation and a full seated dinner with wine pairings. Book individually; the detailed lesson and menu remain subject to instructor testing and review.

Format: Chef’s Atelier. Maximum guests: 8.

Choose one scheduled date when booking. All times are Eastern.

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