- Pan-seared Duck Breast with Dark Cherry Glaze
- Duck Fat Potato Wedges
- Glazed Lamb Lollipops (lambchops)
- Lamb Meatballs with Romesco Sauce
- Charred Foie Gras Salad
- Southern-Style Liver & Onions
In my global travels, I have had the privilege to dine on exquisite dishes that would typically make most people cringe. Learning to use these ingredients at home is an impressive feat to astonish your friends and family. I will show you how! In this class, we will take a culinary tour through three of my favorites: Duck, Lamb and Liver. We will discuss many uses for these three gems and create restaurant quality menu items. such as Pan seared Duck Breast with Dark Cherry Glaze. We will also make delightfully rustic dishes like Lamb Meatballs with Romesco Sauce and Southern Style Liver & Onions. At the end of class, we’ll dine on a Charred Foie Gras Salad. Then you will take home a portion of each remaining dish.
Trust me. Be brave. Take the leap!