Join Gracie Schatz for a day of all things duck. With her guidance, you will learn how to butcher duck the French way, with several delicious end results in mind. You will learn the various ways in which you can preserve and cook your own duck at home, and feast on a lunch of: duck confit with frisee, apple, pickled fennel, and shallots; crispy roasted duck wings with preserved plum and honey sauce; duck pho with roasted duck bone broth and tea-smoked duck breast; and duck liver mousse with thyme and sauternes. No butchery experience required.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.