Duck can seem daunting. In fact, it is quite simple to prepare - if you know which cooking techniques will best show off its glorious possibilities! Chef Frances will teach you how to cook duck in several ways, demonstrating why it's best to treat the legs and breasts separately.

In Pan Roasted Duck Breast, you'll learn to achieve the coveted golden, crisp skin, with a classic reduction sauce to serve alongside. Tea Smoked Duck Breasts sound restaurant fancy, but are really easy to do in your home kitchen – no special equipment needed. Frances shares one of its many uses in colorful Smoked Duck and Chicory Salad. And Slow Roasted Duck Legs take time in the oven, but hardly any effort at all! They make a worthy meal as is, or shred the fall-apart-tender meat into any pasta, risotto, appetizer or salad.

Duck is a superb candidate for this year's smaller holiday gatherings, and for everyday meals at home. Cook as much as you like during class, and observe the rest (you can always revisit the class video, too!) You'll have a beautiful supper to enjoy right away, and lots of new ideas for incorporating duck into future menus. | 

Pan Roasted Duck Breast  
with Calvados Reduction

Tea Smoked Duck Breast 

Slow-roasted Duck Legs 

Root Vegetable Gratin 

Smoked Duck and Chicory Salad  
with Persimmons and Pomegranate

Bonus Recipe: Duck Leg Confit

$80