Course Summary

Chef Simone Mancin takes the mystery out of preparing and cooking beautiful duck dishes including duck l’orange, duck pot pie, red wine braised duck, crispy skinned duck and pappardelle with duck ragu.

Course Sessions

Wednesday, 5th December - 1 class

Session ID DHZ49102C
5 Dec - 5 Dec 6:00pm - 9:00pm
Location CAE
Session Fees
$159 / $152 (conc)
Simone Mancin

Through a combination of demonstration and hands on training, participants will learn the techniques required to create a range of delicious duck dishes.

Skills gained will provide students with correct techniques and importantly, the confidence to cook a range of duck dishes at home.

There is no prerequisite for enrolling in this course. It is suitable for all levels including beginners.

For those with a general interest in expanding their cooking skills, as well as students with a specific interest in cooking duck.

Last updated: August 23, 2018 02:50pm