Bruno's Duck Class with Mark Haskell at Hill Center

Chef Mark Haskell will show participants how to use the whole duck, wild or farm-raised, for the best meals. Participants will learn hands-on the processes of butchering, cooking & conserving the whole duck. You will learn to render duck fat, the healthiest cooking fat; how to make dark duck stock; and how to cure and cook duck leg confit, seared duck breast, and the ultimate guilty pleasure – duck cracklings. Accompanying sauces and side dishes will be served as well. $69 per person, complimentary beer and wine are included in the price of the course. Register here. 6:00 - 8:00 p.m.