Restaurant Secrets: Perfect Duck at Home

Yary Oslund, F.N.T.P.

Demo
 
Gluten-Free
Restaurant Secrets: Perfect Duck at Home

Menu

  • Pan-Seared Duck Breast
  • Cherry Puree
  • Espresso-Orange Caramelized Endive Tarte

Restaurant Secrets: Perfect Duck at Home

Instructor: Yary Oslund, F.N.T.P.

Price: $30

Demo
  
Gluten-Free

Description

Cooking duck at home is easier than you think – especially when Yary is here to show you how it’s done. With years of fine dining experience, she’ll show you how to perfectly prepare and pan sear a duck breast that will yield a crispy and tender result. She’ll serve it up with a bright Cherry Puree and show you how to create a composed and elegant Espresso-Orange Caramelized Endive Tarte to serve alongside.

With poultry and optional dairy; no gluten.

About the instructor: Yary Oslund is a Cuban national who came to the United States in 2003. She acquired her love and respect for food from her mother, who has been a chef for 40 years. Trained at Le Cordon Bleu College of Culinary Arts in Seattle, Yary shares her passion for cooking natural foods while giving students an unforgettable culinary experience.

Class notes

  • This is a demonstration class offered live online via Zoom.
  • One spot in class is good for one kitchen. A recording will be sent after class to all registered students. Class materials will be emailed four days before class. Our emails can get caught in spam filters or blocked entirely, please contact us if you don't receive the class information.
  • Cancellation Policy: Online classes are nonrefundable. You can request a class credit or transfer to a different class up to 7 days prior to class.

Menu

  • Pan-Seared Duck Breast
  • Cherry Puree
  • Espresso-Orange Caramelized Endive Tarte

Classes

Online

  • Wednesday, February 9, 5:00 - 6:00 pm


    Class Details

    Wednesday, February 9, 5:00 - 6:00 pm, Online

    Total Cost: $30

    The following class has been added to your cart:

    Restaurant Secrets: Perfect Duck at Home

    Wednesday, February 9, 5:00 - 6:00 pm, Online


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