The Whole Beast: Duck Boot Camp
Chef Mark Haskell will show participants how to use the whole duck, wild or farm-raised, for winter’s best meals. Participants will learn hands-on the processes of butchering, cooking & conserving the whole duck. You will learn to render duck fat, the healthiest cooking fat; how to make dark duck stock; and how to cure and cook duck leg confit, seared duck breast, and the ultimate guilty pleasure – duck cracklings.
Dates & Times
Plan Your Visit
Washington, DC 20003