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    Duck Classics from France & Italy

    Clever contemporary technique

    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.

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    Wed 1 May 2019
    6:30 pm to 9:00 pm
    SOLD OUT
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