This is a live, interactive, hands-on cooking class held online via Zoom. See our event policies at the bottom of this webpage.
Oh wow, how old school! Duck confit, duck cured, cooked, and stored in its own fat. We will make a big batch in class, then tear half of it to shreds in order to top our house-made nachos! Mango habanero salsa, pickled onions and peppers, a little crema, a little guac: top-tier comfort food here. The remaining confit duck will be sealed away and preserved in its own fat. Participants will get a recipe and video guiding them to make a gorgeous duck confit and lentil salad the following week. Old school gets some new moves. Come cook with us.
Duck Confit Nachos
Mango Habanero Salsa
Duck Leg Confit Stored in its own Fat
Recipe and video for Seared Duck Leg Confit and Lentil Salad will be provided for students to cook later on their own.
Equipment and Ingredient List for this class linked here - please check before purchasing ticket for this class
This menu contains the following common allergens: dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail firstname.lastname@example.org before purchasing a ticket.
If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.
Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds. He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs. When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Mike also returned to school for training in his new field, earning a Master’s Degree in Education. Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community. When he is not teaching he reaps the benefits of his backyard garden, kept in perfect order by his Master Gardener wife.