Duck à l’Orange with Braised Cabbage

Treat yourself to a dish of love and care: we’re making duck à l’orange for two! Chef Gavin will break down the essential skills of this classic French dish, from the crispiest duck skin to the essential bittersweet glaze. You’ll learn classic French techniques to go with it: searing, basting, and making a gastrique. We’ll braise a quick cabbage for a tasty wintry side that lets the duck be the star, and you’ll have a newfound confidence when preparing what can be an intimidating main course. This recipe serves two.

Skills you'll learn: searing, basting, braising, cooking with duck, preparing a gastrique

You will receive the recipe and on-demand video link to the class in your confirmation email.