Chef Pam is excited to host an evening learning how to sear a duck breast along with crispy, fingerling potatoes sauted in duck fat. Everyone will assist in preparing a red wine, orange reduction sauce for the duck breast. Our appetizer for the evening will be a mushroom and thyme ragu in puff pastry. To finish off the evening we will prepare mini German chocolate cakes to end on a sweet note.
Class is for adults only. Minimum of 6 required to hold class.