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FEB 9: Duck à l’Orange with Braised Cabbage

This Valentine’s Day, 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.

Our classes will be released as pre-recorded videos, available for you to cook along with when convenient for you, and pause when you need extra time. Join our Facebook Group to ask questions, chat with our team, and share your results.

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

Class video released February 9th.

Feeds 2 Gluten-Free Ready in an Hour