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: 26th 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

Mastering Duck Workshop