Mediterranean Fish Soup with Rouille
- How to joint a duck and use every scrap!
- Magret de Canard
Grilled Duck Breast with a Salad of Oranges, Watercress and Radicchio
Duck Legs with Onion and Thyme Leaves
Duck Legs Braised with Indian Spices and Llewellyn’s Balsamic Vinegar
John Desmond’s Roast Duck Legs with a Red Wine Sauce (demo only)
- DEMO: Finish Duck Confit
Confit of Duck Salad
Rustic Potatoes with Rosemary (on pan)
Oven-roasted Winter Root Vegetables; Roast Jerusalem Artichokes
French Chocolate Cake
Zabaglione Semi Freddo with Praline Brittle
- Bread – Start and Finish Croissants and Pain au Chocolat
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