The World of Steaks - Poultry
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Anyone who has ever cooked chicken, duck, or goose may have already experienced that achieving perfect results is not as easy as it first seems or as cookbooks and TV shows suggest. We want to protect everyone from disappointment and help them master the correct techniques, such as how to sear foie gras so it doesn’t fall apart, or how to cook duck breast to be crispy or just right (rosé), and we will also learn new ways to prepare chicken. Preparing the side dishes will also be a complex task, as we will be making vegetables, fruits, pasta, and sauces.
MENU
- Rosé duck steak, spinach and potato tarte, pomegranate sauce
- Supreme chicken, mushroom ragout, pappardelle
- Roasted goose liver, grilled figs, toasted brioche
DATES
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