Duck Butchery and Southeast Asian Cookery

This dynamic duo is back! Our head chef and butcher, Gracie, will lead students through whole duck butchery, and will teach you how to efficiently and carefully break apart this delicious bird. Then, our resident Malaysian and South East Asian chef, Linda, will show students how to cook each piece of duck to optimize flavor, tenderness and beauty! If you love to order duck at restaurants but have struggled to make it shine at home, this class is for you. Get ready to level up your butchery skills and gain a deeper understanding of this tasty bird!

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Kerabu Itik - Shredded Duck Confit with Green Mango, Sambal Belacan, Toasted Coconut and Peanuts

Thai Tea Smoked Duck Breast Laab Ped with Lettuce Cups

Cambodian Duck Prahok Ktiss - Minced Duck in Lemongrass Spice Paste

Thai Red Duck Curry  - Red Curry of Seared Duck Breast with Grape and Lychee

Malaysian Itik Sioh - Oven-Braised Duck Legs in Coriander and Shallot

Glazed Crispy Wings - Roasted Wings in Seasonal Sambal Glaze

Lemongrass and Turmeric Duck Fat Rice

Allergens: Fish, Shellfish, Soy, Tree Nuts, Peanuts.  Concerns? Email info@18reasons.org.

Learn more about Gracie and Linda here.

Review our registration and cancellation policies here.