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
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Head Chef, Bellota Wine Bar & Food
Nicky Riemer is regarded as one of Australia’s leading chefs. After heading numerous kitchens including Langton’s, The Melbourne Wine Room and Union Dining which she successfully ran for six years, Nicky is now Head Chef at Bellota Wine Bar in South Melbourne where she shares her incredible skill and flair offering menus with contemporary Melbourne class. More