Class 2 – Poultry Butchery & Charcuterie
In this 2-day class you will process a Duck, Game Hen, Quail and Special Duck Liver. Each poultry will be processed as follows:
Duck
- Duck Magnet with green peppercorn sauce, green salad and pomme rissole
(Friday dinner)
- Duck Liver Mousse
- Legs, Confit
- Fat Rendered
- Duck Terrine with Black Truffle
Game Hen
- Boneless kept whole. Turned into a Gallantine with pistachios and morel mushrooms
Quail
- Boneless, stuffed into ballotines (Saturday lunch)
Special Duck Liver Preparation from South West France
- Marinated in Cognac. Sous Vide
Skills and techniques you will learn include:
| - Confit | - Liver Mousse | - Stuffed Whole Birds |
| - Rendering Fat | - Whole Duck Terrine | - Deveining Duck Liver |
| - Salaison | - Gallantine | - Basic Sous Vide Cooking |
| - Boning Duck, Game Hen & Quail (kept whole) | - Ballotine |
You will take home (bring containers):
| - Duck Terrine | - Duck Fat | |
| - Special Duck Liver | - Liver Mousse | |
| - Ballotine | - Duck Bistella |
| Dates: Friday April 9 & Saturday April 10 |
Cost: $ 330 + gst Includes lunch, dinner, wine & the above meat products to take home |
| Times: Friday 6pm to 9-10pm Saturday 9am to 3:30-5pm |
Bring: Boning knife, chef’s knife, paring knife, tea towels, pastry scraper, flat non-slip non-scuff shoes, containers |
|
This class will only be taught once per year and take a maximum of 18 students To Register Please call 604.876.7653 |
|
