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Basic Duck Butchery & Charcuterie
February 1, 2016 @ 5:30 pm - 8:30 pm
Want to learn all things duck? Join French-trained Camas Davis for an evening of le canard. With Camas’ guidance, each student will butcher their own duck with several delicious end results in mind: duck confit, duck rillette, duck prosciutto, duck-liver mousse, and more. Once students have worked through their birds, Davis will demonstrate the various ways students can cure and preserve them. At the end of class, we’ll shed the aprons and gather around our farm table for a light meal to taste the recipes.