What the Duck!

Cooking duck can be intimidating. But, it won’t after this class. Chef Lars will show you how to break down the whole duck. You’ll learn how to use each part of the duck to make different dishes. You’ll be able to use various cooking techniques to cook duck and of course we’ll be making some side dishes to complement the duck dishes. Instructor: Lars Liebisch

Sections

DUCK-FA20.01

Start Date

December 7, 2020

Time

6:30pm

Location

Online

Cost

$70.00

Availability

4

Monday, December 7 from 6:30-8:30pm.
This class will be online via Zoom. You will receive a link and recipe packet on how to connect 3 days before the class starts.

If you register the day before the class starts or the day of the class, please contact zoom@ccae.org for the zoom link.

Instructors: Lars Liebisch

Instructor

Lars Liebisch

Lars Liebisch was trained as a classical chef in Germany. In 1999, Fissler, Germany's No.1 cookware brand, asked Lars to join their elite team of demonstration chefs. With his enthusiasm, talent, and experience, Lars was hugely successful in cooking battles on German television and stage! In 2005, he came to Boston where he worked at a restaurant in the North End and later for Jury's Hotel. Recently Lars was named Head Chef for Fissler USA and is also an independent chef, preparing food for private parties, cooking presentations and classes.