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.
While our event purchases are nonrefundable, we are generally happy to give a credit for a future event when we can fill your spot. If you need to cancel, we will reach out to the waitlist. If we get any takers, we can then issue you a credit. The chances of finding a replacement are higher with as much advance notice as possible, so please let us know as soon as possible if you need to cancel.