Wednesday February 26

Duck Confit and Cassoulet

$95.00
Duck Confit and Cassoulet

Duck, Sausage, Hearty Beans

Cassoulet is a rich and delicious French classic that involves duck confit, sausage, and beans that make this the ultimate comfort dish.  Duck legs are cured day and then cooked in duck fat until the meat falls off the bone.  French beans are cooked in flavorful broth until tender.  Everything simmers together for hours to create a luscious and hearty dish that is elegant yet humble and best when served straight from its pot.  Cassoulet is one of those recipes that is on your bucket-list of dishes to tackle someday.   

Hot Stove Society Chef Instructor Bridget Charters will teach you how to butcher duck and cure the breast for duck prosciutto and cure the legs for duck confit.  Bridget will build a cassoulet and show you the different stages.  Enjoy a tastes of Bridget’s delicious cassoulet as well!  Then roll up your sleeves butcher your duck with your partner and get to curing! 

A glass of wine or beer is included.

What You'll Learn:

Discussion, Demo, and Tastes:

  • History of duck confit and cassoulet origins
  • How to butcher duck
  • How to cure for prosciutto
  • How to cure for confit
  • How to make cassoulet: enjoy a bowl of classic cassoulet with crusty bread and a French green salad

What You’ll Learn: (hands-on)

  • How to butcher a duck
  • How to cure for prosciutto
  • How to cure for confit
  • Take home what you cure!

If you have a question about this class, please contact hotstove@tomdouglas.com

Duck Confit and Cassoulet

Where
Hotel Andra
When
Wednesday February 26
6:00 - 8:00 PM
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