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Pan-Seared Duck Breast with Honey Liquor Shallot Marmalade

October 27 6pm Pan-Seared Duck Breast with Honey Liquor Shallot Marmalade & Fennel Gratin
90.00

This will be a spectacular late fall dinner. Prepare a perfect pan-seared duck breast with crisped skin served with a honey liquor shallot marmalade and fennel gratin. Prepare a fall salad to start the meal. Dessert is a take on traditional Sticky Toffee Pudding using buckwheat and oat flours to create individual cakes. Come cook and dine with us!

Menu: Late Fall Salad with Grapes, Nuts & Balsamic Vinaigrette; Pan-seared Duck Breast with Honey Liquor Shallot Marmalade; Fennel Gratin; Buckwheat and Coffee Sticky Toffee Pudding Cakes

*** Sign up by October 25 to secure your spot ***

Instructor: Linda Lewis Elbert
Type of Class: Hands On; Adults Only

  

 

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Earlier Event: October 20
Small Plates from the Mediterranean
Later Event: October 30
Reserved