Marcel's Culinary Experience
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Chef Paul Richards presents Duck, Duck, Goose (Hands On)
Shatteringly crisp, caramel-dark skin, tender, succulent meat, served confit or as rillettes, Chef Paul declares duck the fairest of the fowl! If you love poultry but have had your fill of chicken and turkey, it’s time to consider duck as another white meat option. Decadent prepared in wine sauce, superb sliced into salads, and duck eggs elevate any batter into next-level deliciousness. Discover why duck should be your next choice on the menu. Are you game? On the menu: Sips of Sauternes, Goose (Confit) Rillettes with Classic Garni of Cornichons, Pickled Onion & Toasts, Salad with Duck Prosciutto & Shallot Dijon Vinaigrette, Breast of Duck on braised Lentils with Brussels Sprouts, Duck Egg Crepes with Fresh Berries and Sweetened Creme Fraiche