Whole Duck Butchery Class at Ramekins
Nestled among Sonoma’s golden hills is a farm both lovely and rare. At this farm, a paddling of ducks is raised in a fresh-air environment on beds of clean straw. They’re plumped up on corn and allowed dignity, and become, in the end, the most flavorful quackers you’ve ever put a fang to. Favored by superstar chefs in premium kitchens all over the Bay Area, Liberty Farm ducks are iconic. If you’ve shied away from this fowl for lack of familiarity, join Chef Doug MacFarland for an evening of demystification. You’ll make stock, render fats, mousse a liver, and sear thighs. Then you’ll throw in fresh vegetables, and roasted potatoes and you’ll eat.
Learn how to make:
● Duck Liver Mousse Crostini with Frisée and Citrus Salad
● Seared and Smoked Duck Breast
● Duck Confit of Leg and Thigh
● Duck Stock and Sauce
● Duck Fat Reduction
Whole Duck Butchery Class at Ramekins Map
What's Nearby
What's Hot
