About

Want to learn all things duck? Join us for an afternoon of le canard. Each student will butcher their own duck with several delicious end results in mind: duck confit, duck rillette, duck prosciutto, duck-liver mousse, crispy duck breast and more. Once students have worked through their birds, we’ll demonstrate the various ways students can cure and preserve them. At the end of class, we’ll shed the aprons and gather around our farm table for a light meal to taste the recipes. Take-home perks: Students will go home with the duck parts they butchered, plus recipes to explore on their own at home.

Details:

• There will be an additional materials fee of $45, added to the cost of the class when you register. 
• Participants are welcome to bring their own apron.

Skill Level: All levels are welcome.

About the Instructor:

Sarah Wong, Culinary Instructor at Seattle Culinary Academy & Co-Founder of the Seattle Meat Collective

?After spending 16 years in the food industry, Seattle Meat Collective co-founder and former Seattle Culinary Academy instructor Sarah Wong couldn’t ignore a strange truth when it came to meat: It almost always came out of a box, pre-cut. Very rarely did she see the whole animal that it came from. Five years ago, wanting to change the way she approached meat education, she took matters into her own hands and went to France to study with Kate Hill and the Chapolards, followed by more whole-animal butchers from around the world. “When you see the whole process from start to finish, you have a lot more respect for whatever that ingredient is—whether it’s a goat or a head of lettuce,” she says. These days, Sarah is a freelance culinary instructor, butcher, and food consultant and she takes what she learned in France everywhere she goes. We are so lucky to have Sarah teaching butchery, cookery, and charcuterie for the PMC, wowing students with her deft hand at butchery and her knowledge on the history of the subject. She’s equally wowed by her students. “It’s fun to watch them go from tentatively holding the knife to cutting up the animal,” she says. “By the end of the class, they’re exhausted, but they’re so jazzed. I love that.” 

LE/reviewed by tt/