Cooking Techniques – Chicken & Duck

This class is part of our Culinary Certificate program. It is open to everyone to attend. If you want more information about our Certificate program, please click here. Cooking Techniques Chicken & Duck is an in-depth study of how to cook these items without the need for recipes. Cooking Techniques classes focus on specific cuts of meat or vegetables, teaching the most-used techniques of the classically trained chef. We focus on braising, stewing, poaching, steaming, sweating, frying, pan frying, sauteeing/browning, roasting, grilling, and broiling. Each class will focus on proper cooking and food temperatures. You will learn about how the animals are raised, best practices for sustainability, how to choose the right cuts, farming practices, and more.

In this menu, you will be making the following:

• Classic Buttermilk Fried Chicken
• Roasted Chicken (with herbs and vegetables)
• Braised Coq au Vin (browned in salt Pork with pearl onions)
• Crispy Skin Duck Breast (with honeyed haricot verts and hazelnut vinaigrette)