We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Duck a l’Orange
Thyme scented duck fat potatoes
Watercress salad in a walnut dressing

Shopping List:
Produce:
onion
red onion
carrot
celery
thyme
navel oranges
Yukon gold or Russet potatoes
watercress

Dry Goods / Pantry:
chicken stock
dry white wine
sugar
white wine vinegar
walnuts
Dijon mustard
brown sugar
neutral oil, such as safflower
olive oil
walnut oil
Kosher salt
Flaky salt

Protein:
1 Pekin (also known as Long Island) duck, about 5 to 5 1/2 pounds

Spices:
1 bay leaf
black peppercorns
freshly ground black pepper
coriander seed
Kosher salt

Equipment List:
Cutting board
Sharp chef’s knife
Paring or boning knife
3 to 4 quart pot (big enough to hold the duck bones)
Mesh strainer
Bowl to hold strained duck sauce
1 large cast iron skillet
1 medium skillet
Heatproof bowl for duck fat
Medium pot to cook potatoes
Colander
Metal spoon
Rimmed baking sheet
Thin bladed spatula, such as a fish spatula
Cup or bowl for walnuts
Large bowl for salad
Whisk
Serving platter for duck and potatoes