18 Reasons: Duck Butchery and Southeast Asian Cookery

This dynamic duo is back! Our head chef and butcher, Gracie, will lead students through whole duck butchery, and will teach you how to efficiently and carefully break apart this delicious bird. Then, our resident Malaysian and South East Asian chef, Linda, will show students how to cook each piece of duck to optimize flavor, tenderness and beauty! If you love to order duck at restaurants but have struggled to make it shine at home, this class is for you. Get ready to level up your butchery skills and gain a deeper understanding of this tasty bird! MENU Vietnamese Goi Vit – Shredded Duck Confit Cabbage Slaw with Crispy Shallot Thai Tea Smoked Duck Breast Laab Ped with Lettuce Cups Cambodian Duck Prahok Ktiss – Minced Duck in Lemongrass Spice Paste Thai Red Duck Curry – Roasted Duck Leg Red Curry with Grape & Lychee Malaysian Duck Rendang – Seared Duck Breast with Toasted Coconut Curry Glazed Crispy Wings – Roasted Wings in Seasonal Sambal Glaze Lemongrass and Turmeric Duck Fat Rice