If you ever tried to put the perfect roast chicken on the family table you know: there is much more to it than one would think at first. Duck and goose can be even more intimidating without the right techniques. It is worth it, though, because poultry is a very versatile type of meat, once you learned the basics. On this course we help you master the skill of making rose duckbreast, frying foie gras, and we show you the ropes of preparing 'supreme' chicken. We add some exciting side dishes as well, using vegetables, fruits and pasta.
- Rosé duck steak, spinach and potato tarte, pomegranate sauce
- Supreme chicken, mushroom ragout, pappardelle
- Roasted goose liver, grilled figs, toasted brioche