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The Whole Beast: Duck Boot Camp

Wednesday, January 27, 2021 @ 6:00 pm - 7:30 pm

Sliced duck breast and whole duck breast on cutting board

This event has passed

Calling all carnivores! Many of us have forgotten that the meat we buy comes from animals. The Whole Beast series will highlight the processes involved in butchering and preparing prime cuts, as well as some of the lesser-known bits. You will leave class with a greater appreciation for the whole animal, from nose to tail or beak to feet.

In this interactive Zoom class, Chef Mark Haskell will show participants how to use the whole duck for winter’s best meals, with a focus on butchering. The chef will demonstrate a Seared Duck Breast.

Chef Mark Haskell’s career has taken him to kitchens in Europe, Asia, South America and the US. A native of the South Carolina Lowcountry, he has an affection for Southern cooking and gardening, and he applies his international flair to these traditions. He was knighted a Chevalier to the Confrérie de Vin de Saint Vincent for his work promoting organic and biodynamic food in the Côtes du Rhône region of France.

All participants will receive a video of the class.


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Wednesday, January 27, 2021
6:00 pm - 7:30 pm
$20 per household
Event Categories:
Mark Haskell
Cooking Class Type:
Participation Class
Skill Level:


Hill Center DC
921 Pennsylvania Avenue, SE
Washington, DC 20003 United States
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