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603 Bergen Street
Brooklyn, NY, 11238
United States

DUCK BUTCHERY + COOKERY | Whole animal series | Saturday September 21st

CLASSES

With guidance from your culinary coaches, you’ll have set time to brainstorm, prep, produce, and plate, as you become familiar with complimentary flavor profiles in your approach to your dishes.

The group will dine together in the dining atelier enjoying each other’s creations, learning from their fellow students, asking questions of the instructors all while enjoying a beautifully prepared dinner with wine and community.

DUCK BUTCHERY + COOKERY | Whole animal series | Saturday September 21st

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DUCK BUTCHERY + COOKERY | Whole animal series | Saturday September 21st

150.00

Oh, delicious duck. From Peking pancakes to duck fat potatoes, you hold court as the most precious at the poultry party (and maybe the most difficult to prepare). In this class, you learn how to butcher an entire duck, make use of every single part of the animal, and the best way to make each component sing. We’ll then sit down to a feast fit for a king in our beautiful dining room.

MENU
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Crispy duck breast with celeriac puree

Confit duck legs

Duck skin chicharrones over kale salad

Duck offal yakitori

DATE | Saturday, September 21st
TIME | 11:00 AM- 2:00 PM
COST | $150

*Menu is subject to change

*Please note that all class sales are final. Students must cancel at least 72 hours before the scheduled class to receive a Cook Space credit of the purchase value. If you can’t  make it, we will happily welcome your guest!

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