Duck Butchery and Cookery

A hands-on in-person cooking class culminating in a dinner served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 

Quack quack! This class is for the duck enthusiasts out there! We see you! Chef Gracie loves nothing more than helping students understand their meat. In this class students will butcher whole ducks and then cook every single part in a different way to optimize deliciousness. We’ll smoke, sear, confit, roast, and simmer these ducks into a magnificent feast! 

MENU 

Crispy Duck Wings with Apricot Chili Glaze
Fresh Salad with Duck Leg Confit, English Peas, Lemon Bread Crumbs, Arugula, Fennel and Strawberries 
Duck Pho with Star Anise Roasted Duck Bone Broth and the Fixings 
Tea Smoked Duck Breast 
 

This menu contains the following common allergens: Soy and Wheat (both can be easily ommited). If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together!

Gracie Schatz has been in the food industry for over fifteen years. In her career, Gracie has worked in a variety of places: as a baker and private chef in Eugene, OR, farming and cooking in Italy, raising pigs in the Sierra Foothills, butchering at the Fatted Calf in San Francisco, managing Avedano’s in Bernal Heights, cooking at Bay Area restaurants Molina and Cala and her own pop-up restaurant, Bread and Bones Supper. In Eugene, she started her own food justice nonprofit, Marigold Cooking Collective. After working with 18 Reasons as a guest instructor for the past 7 years, Gracie has decided to move from Eugene to San Francisco and join us as our head Chef. Her dream is to never stop learning about delicious food, to never stop exploring the many nuanced ways that food brings us joy, connection to culture, identity, seasons and community. 18 Reasons feels like the perfect place to explore this dream and she is so excited to be here!