In this class Nicky uses different cuts of duck to show you simple, time-saving ways to make classic Italian and French dishes. Using the best seasonal produce, Nicky’s menu features: duck pithivier, individual, French puff pastry pies with a braised duck and mushroom filling, served with a lentil-walnut salad with mustard fruit dressing; quick roasted duck breast, pan-fried with chicken livers, pork sausage and hazelnuts, served as a warm salad with orange marsala vinaigrette; Italian sugo d’antra, an intensely flavoured ragu with duck, raisins and chicory, served with short, oval-shaped capunti pasta; and to complete the menu, a delicious small sweet surprise.
Duck Classics from France & Italy
Clever contemporary technique
Got a question?