Duck Masterclass with Henry Harris

Cooking Classes | French | Meats

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hosted by Leiths School of Food & Wine

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Extract from Leiths website:

We are delighted to welcome guest Chef/Patron Henry Harris of RACINE, Knightsbridge, as he shares favourite recipes, each with a duck theme. In this seasonal French masterclass you will learn through demonstration and hands-on cooking to recreate some timeless French classics such as confit, cassoulet and an elegant foie gras salad. Culminating in a truly decadent lunch that you have helped create, this promises to be a fabulous class.

Sample recipes for the duck masterclass:

A Foie Gras salad
Mont Blanc

What the day involves:

* Coffee & pastries on arrival
* All ingredients are provided and weighed out for you in advance
* Unless otherwise specified, classes are a combination of a talk or demo, then plenty of hands-on cooking
* Wine is supplied at lunch to accompany the meal you have cooked
* Any food not eaten can be taken home
* Unless otherwise stated, a light lunch is provided for classes where students have not cooked a meal
* A recipe booklet
* All guests are assisted by Leiths teachers
* We do the washing up

What you need to bring:

* An apron
* A notebook

Have a query about this event? Contact Leiths School of Food & Wine


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