Find your cullinary voice

6/8 - The Whole Moulard Duck Breakdown

June 08, 2016 6:00 PM - 7:30 PM
Institute of Culinary Education

Since D'artagnan's founding in 1985, they have remained dedicated to putting only the finest meats on the tables of American gastronomes. At the vanguard of the farm-totable movement, they are the leading purveyor of foie gras, game meat, organic poultry, pâtés, sausages, and smoked delicacies in the nation. All of the four-star restaurants in New York City, for example, have D'Artagnan products on their menus. Watch and learn how to butcher a whole moulard duck, including removal of the foie gras, along with great recipes we'll use to prepare the foie gras, the magret breast, and the duck legs. Free for current career students and alumni; general public, $40.

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