In this masterclass, Chef Robert Harris of Season to Taste will show you how to break down the duck into the breast, legs and bones, confit of the leg, and how to slow roast the breast. He will teach you how to create a reduction sauce made from the bones and how to plate the meal which will consist of slow-roasted breast, confit leg, haricort vert, and parsnip puree cherry reduction sauce.
This class will meet in-person at CCAE. Please view our In-Person Class Guidelines prior to enrolling.
Instructor: Robert Harris
Chef Robert Harris’ passion for cooking began in his mother's kitchen in Tuscaloosa, Alabama, where she taught him to prepare traditional Southern dishes with fresh produce from their neighbors' farms. Robert honed his skills at the Culinary Institute of America and at the esteemed Commander's Palace in New Orleans. He then moved north with his family to Cambridge, MA, and joined the teams at some of Cambridge’s most extraordinary restaurants, including East Coast Grill, EVOO and Casablanca. As owner and chef of the new Season To Taste restaurant located in the Harvard Square area, Robert and his team focus on preparing fresh, seasonal and one-of-a-kind dishes inspired by his Southern roots, world travels, classic training while reflecting the colorful energy of Cambridge. For the latest menu and news from Season To Taste, please visit www.seasontotaste.com.