Duck Masterclass

When you purchase this cooking class, you will be able to stream the class whenever you want, and you will receive a PDF containing all you need to cook along to the class. (Class PDF is being worked on as we speak and will be added by the end of the day)

In this on-demand cooking class, you will learn how to cook crispy and juicy medium-rare duck breast, how to make duck confit, and how to make duck prosciuotto. You can even butcher a whole duck if you feel like. If you don't, just buy legs and breasts instead of a whole duck from DUCKCHAR. 

Where should I buy my duck?

I recommend buying your duck from DUCKHAR. Purchase 1 whole duck OR 2 duck breast and 2 duck legs. Also get the duck fat if it happens to be in stock!

What are we making in this on-demand cooking class?

– Duck Breast with "Katsuo-Ume" Sauce

– Pommes Anna Topped with Duck Confit and Crème Fraiche 

– Duck Prosciutto

Who is teaching this class?

Chef Dalton Jones

Chef Dalton Dalton is a Colorado chef that spent nearly three years at Husk in Nashville where he worked as a butcher and sous chef. Before working in restaurants, Dalton was actually working as a paramedic in New Mexico. So besides saving your life, he knows a thing or two (or ten) about hatch chiles and Southwestern cuisine. He knows a lot about a lot – that’s why I asked him to teach a class!

How should I approach this class?

This class has two parts.

Part 1 teaches you how to butcher a whole duck (the butchery part is on Youtube).  In part 1 we also start the cure on duck prosciutto and cure the duck legs for the duck confit, and that video is on this class page. So, even if you opt out of doing whole duck butchery, there is still some crucial information in part 1. 

The next day you will start part 2, which is where do some cooking! You will, however, need to confit the duck legs before you start part 2, because we need it to cool down so that we can work with it. We will tell you all about how to do that in the class PDF. It's a very straighforward process. 

The prosciutto will take 7 to 10 days to finish.