18 Reasons: Duck Butchery and South East Asian Cookery

Price:
$215.00
Member Price:
$205.00

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here.

We loved this collaboration the first time we did it, and are eager to offer it again! Our head chef and butcher, Gracie, will lead students through whole duck butchery, and will teach you how to efficiently and carefully break apart this delicious bird. Then, our resident Malaysian and South East Asian chef, Linda, will show students how to cook each piece of duck to optimize flavor, tenderness and beauty! If you love to order duck at restaurants but have struggled to make it shine at home, this class is for you. Get ready to level up your butchery skills and gain a deeper understanding of this tasty bird!

MENU

Crispy Duck Wings with Orange Chili Glaze

Goi Vit—Vietnamese Banana Blossom Salad with Shredded Duck Confit

Thai Tea Smoked Duck Breast Laab

Balinese Tum Bebek—Minced Duck, Galangal and Warm Spices in Banana Leaves

Malaysian Duck Rendang—Toasted Coconut and Star Anise Curry Duck Legs

Garlicky Duck Fat Rice

This menu contains the following common allergens: Fish, Shellfish, Tree Nuts, Peanuts. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!