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The Whole Beast: Duck Boot Camp

Thursday, July 20 @ 6:00 pm - 8:00 pm

$69.00

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Calling all carnivores!

Many of us have forgotten that the meat we buy comes from animals. To reconnect with the meat’s source (hint: it’s not a cellophane-wrapped package), local chefs have turned to whole animal butchery. 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.

Chef Mark Haskell will show participants how to use the whole duck, wild or farm-raised, for the best meals. Participants will learn hands-on the processes of butchering, cooking & conserving the whole duck. You will learn to render duck fat, the healthiest cooking fat; how to make dark duck stock; and how to cure and cook duck leg confit, seared duck breast, and the ultimate guilty pleasure – duck cracklings. Accompanying sauces and side dishes will be served as well.

Complimentary beer and wine are included in the price of the course!

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.

Note: Registration for this class will close two days before the event (July 18th) so that Chef Haskell can prepare the correct amount of ingredients and supplies. 

If you need assistance registering, please check out these step-by-step instructions, video tutorial or call (202) 549-4172 for assistance.

Click HERE for more classes with Mark Haskell!

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Details

Date:
Thursday, July 20
Time:
6:00 pm - 8:00 pm
Cost:
$69.00
Event Categories:
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Venue

Hill Center DC
921 Pennsylvania Avenue, SE
Washington,DC20003United States
+ Google Map
Phone
202.549.4172
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