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. 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; Rosemary Roasted Whole Duck Breast; Duck Quesadilla; Belgian-Style Pan-Seared Duck Breasts with Cherry-Beer Reduction and Dried Cherries; Crispy Duck Cracklings with Ginger Apricot Dip; Duck Fat Fries
Class Type: Educational, Hands-On Cooking Class
Class Notes: Learn How To Utilize An Entire Duck!
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband’s family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.
When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future.