Julia Child loved roasting duck and she was a fearless cook and maybe with just a little push, you might follow suit! More and more, people are discovering the delicious qualities of duck and would like to learn how to cook this rich a luscious bird, but are intimated on how to cook it. Lucky for us, we have culinary instructor, cookbook author and working chef, Peter Berley to show us the ropes on techniques on how to cook and showcase duck in a variety of dishes.
The four most common varieties of duck are White Pekin, Muscovy, Moulard and Mallard, most of which you can find at your local grocery store. Ducks are not as popular as chicken because they are harder to raise and their meat is fattier than the lean meat of a chicken, so some people shun it because they think it’s unhealthy. But in its defense, duck fat is possibly one of the tastiest things in the world. So there!
We never said cooking duck was easy, but the benefits and reward are well worth the time and effort that goes into making this glistening bird.
Recipes:Whole Roast Duck with Spiced Maple Glaze; Braised Duck Legs with Figs Lime and Honey; Belgian-Style Pan-Seared Duck Breasts with Cherry-Beer Reduction and Dried Cherries; Duck Fat Fries
Class Type: Local Chef & Author, hands-on cooking class
Class Notes: Learn how to utilize an entire duck!
Peter Berley is a working chef, cookbook author, and culinary instructor. Peter’s foremost concern is the development of local sustainable food systems and the fate of home cooking in America. Berley is former executive chef of the world-renowned Angelica Kitchen restaurant in New York City. He created all recipes The Angelica Home Kitchen Cook Book. He is chef at The Culinary Loft in NYC, holds classes at ICE and Natural Gourmet Institutes and works as a personal chef in East Hampton in the summer.
Berley has been featured in Edible Brooklyn, Food and Wine, Bon Appetit, Everyday with Rachel Ray, Natural Health, Cooking Light, and Fine Cooking magazines. His ground breaking “The Modern Vegetarian Kitchen” received both James Beard and IACP Awards. A second book “Fresh Food Fast” was chosen as one of the 25 Best of 2005 by Food and Wine Magazine. Peter’s new book “The Flexitarian Table; Inspired Flexible Meals for Vegetarians, Meat lovers and Everyone In Between,” was released in 2007. He can be seen in Vegetarian Cooking segments of Conscious Cuisine series for the Food Network.com and The Balancing Act on Lifetime Television.