February Cooking Classes
- When: Saturday, February 5, 2011, 10 a.m. to 2 p.m.
- Where: Eureka Springs, AR
- Cost: $30 - $45
- Age limit: Not available
- Categories: Classes, Community, Culinary
February Cooking Classes
February Menu
Cassoulet with homemade duck confit and sausage
Cassoulet au confit de canard
Julia Child's "Reine de Saba" ~ chocolate and almond cake with chocolate glazing
Gâteau au chocolat et aux amandes
Day Date
Time
Type of Class
Price
FridayFebruary 4th
10:00am - 1:00pm
Demonstration Class
Wine Pairing add-on
$30
$5
SaturdayFebruary 5th
10:00am - 2:00pm
Hands-On Class
Wine Pairing add-on
$40
$5
To reserve your spot, please contact Karen at: cuisinekaren@gmail.com or 479-253-7461.
Fresh Moulard Duck Legs & Thighs
Package of 6 (approx. 5-lbs.)
$21.00
Large and meaty, perfect for braising, roasting, and confit.
(The thigh and leg are one piece.) Keep up to 1 week. Once prepared, duck confit can be stored in the refrigerator for up to six months.
I like to support local farms as much as possible. I am currently unaware of duck being raised in our area, although the Little Portion Monastery has spoken of adding ducks in the future.
Hudson Valley Foie Gras Farm in upstate New York raises ducks in an honest cage-free environment; read more about their environmental stewardship and care of animals in a stress-free environment.
All the stages of production, from breeding to packaging, exist in one location at the Hudson Valley Farm. The Moulard Duck is a crossbreed between a Moscovy male and a Pekin female, and makes particularly delicious foie gras.
I will be placing a group order at the end of next week. Shipping will be added once the order has been tallied. If you would like to order, please send me an email with the desired items and quantity. All orders must be submitted to Karen by noon on January 21st, 2011.
Duck Fat
2-lb bucket (1-Qt.)
$12.50
Use it in place of olive oil or butter for braising, roasting, and sautéeing needs; key ingredient for making confit ... or simply spread on crusty peasant bread for a delectable treat. Keeps up to 6 weeks refrigerated, or indefinitely frozen.
