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Classic coq au vin with homemade garlic croutons
power outages
then serve it over crusty bread that soaks up all the good stuff
dressed with a simple vinaigrette
3 Hr Baking Workshop Meal included
Pan Seared Duck Breast pastry Classic coq au vin withDescription: In this class, we will render down Long Island duck breast to create a perfect crispy skin, using a classic orange gastrique. Menu: Pan Seared Duck Breast with Orange Gastrique with Pomme Ann Crispy duck fat scalloped potatoes Chef Salad with citrus vinaigrette Berry Crisp
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US$ 105.00
US$ 105.00
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