Mastering Duck Workshop

Join our master cuisine chef and learn to create four international Duck recipes.

By Le Cordon Bleu New Zealand

Date and time

Sat, 12 Jul 2025 9:00 AM - 4:00 PM NZST

Location

Le Cordon Bleu New Zealand

Level 2 52 Cuba Street Wellington, Wellington 6011 New Zealand

Refund Policy

No Refunds

About this event

During this workshop, our Le Cordon Bleu Master cuisine chef will demonstrate and guide you through the preparation and cooking of four international Duck recipes.

What is a Le Cordon Bleu Workshop?
A Le Cordon Bleu workshop involves hands on kitchen activity. Be personally guided by world class chefs within our industrial kitchen classrooms. Learn techniques to elevate your cooking during an intensive day course, light lunch included.

Date: 12th July 2025
Time: 9 am – 4 pm (light lunch is included)
Location: Level 2, 52 Cuba Street, Te Aro, Wellington

Allergies: Ingredients in this class contain the following allergens:
Wheat & cereal, egg, soy, dairy, sulphites, and nuts

Recipes:

Duck consommé with solferino vegetables
Duck sausages with mustard and pistachio
Duck confit with crispy skin
Duck breast marinated with maple sauce

Course Details: During the workshop, you will learn the following skills:

Deboning duck
Consommé technique
Charcuteries: Duck sausages
Pan frying duck breast
Curing and confit legs

Course Includes: All ingredients and equipment supplied, a light lunch is included. Everything you make is yours to take home.

Contact Details: +64 4 472 9800 | nz@cordonbleu.edu

Organised by

Le Cordon Bleu New Zealand

Le Cordon Bleu has been synonymous with culinary excellence for over a century. We open our training restaurant Brasserie Le Cordon Bleu four times a year (February, May, August and November) to allow our students to gain practical experience in a real restaurant environment - all under the expert guidance of their chef lecturers.

NZ$299