Date: Wednesday 7 August 2019
Location: du Fermier, 42 High Street Trentham
Cost: $200
Includes demonstration-style masterclass, notes, recipes and lunch with glass of wine.

Discover how to break down ducks, render fat, confit duck, make duck neck sausage, smoke duck breasts and roast whole duck. Annie shares with you a myriad of recipes that showcase this delectable foul as well as giving you all the tips so you feel confident to include this beautiful bird in your regular cooking.

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Our Winter Classes

Our Winter classes are going to run a little differently to our normal masterclasses held at Babbington Park. It gets VERY cold, wet and muddy in Lyonville in the Winter, so we have decided to hold the Winter series at our little restaurant in Trentham, Du Fermier. As always, the classes are demonstration in style, a demonstration that lasts for around 2 1/2 hours. We then have a little break after which we sit down and enjoy lunch with a glass of wine, usually finishing about 3pm. Winter will be very meaty!

Du Fermier is located at 42 High Street, Trentham.

du Fermier, 42 High St Trentham

Cancellation Policy

All sales are final and cannot be refunded. If you are unable to attend for any reason, we will attempt to fit you in to another class should another space be available but due to the popularity of the classes, we cannot guarantee this as they do fill quickly. Please check dates carefully before placing your order.