Put aside the old canard that cooking duck is something best left to the professionals. Join Chef Scott Graden, owner of the New Scenic Café to explore and demystify the many culinary traditions associated with the delicious duck! Covering proper butchery and rendering fat, confit cooking techniques, stock preparation, demi glace, and preparing foie gras, pastrami, and breakfast sausage. Over the course of two days, expect plenty of hands-on opportunities to work alongside this celebrated chef in preparing duck in a wide variety of ways.

On day two, the class will culminate with a shared meal at around 4pm. Students may bring a guest to the meal. 

Required Tools

• Assorted containers for bringing food home
• A basket or box for those containers
• Beverage for communal meal