NEW YORK, NY :: NGI MEAT & SEAFOOD EXPERIENCES // breaking down a chicken, using an entire duck, filleting a fish , shucking oysters and de-skeletilizing a jellyfish


My culinary school focuses on health supportive food by suggesting fat alternatives, incorporating fresh herbs and demonstrating various techniques with vegetables.

A majority of the program is based around vegan/vegetarian options (which is AMAZING!) but as an omnivore (a person who appreciates animal or plant-based food), I absolutely LOVE when the school offers meat or seafood classes.

I learned how to fillet a fish.

Shuck oysters.

Remove the skeleton from a jelly fish.

And I also learned how to break down (take apart) an entire chicken.

So as you can tell, I get excited about stuff like this… so I volunteered to help out my friend, Chef Olivia Roszkowski at her first NGI Public Class: Cooking with Duck this past Saturday!


  •  Duck Confit and Ramp Dumplings 
  • Bruschetta with Tea-Smoked Duck Breast & Pea Shoots 
  • Duck Liver Mousse with Crispy Morels served in Endive Leaves 
  • Springtime Minestrone with Duck Cracklings 
  • Pan-Seared Duck Breast with Grilled Asparagus 
  • Whole Roasted Duck with Duck Fat-Basted New Potatoes and Garlic Scapes 
  • Miniature Strawberry Rhubarb Pie with optional Fresh Whipped Cream
I mise en placed the Duck Liver Mousse.
Prepped the classroom for the guests to arrive.
And all that was left was… SHOWTIME!
Chef Olivia took the stage and started the duck cooking process.

CLASS: Olivia explained how she used to be a hot line cook at the Momofuku Ssam Bar for the Duck Station. Yes, she’s kind of a big deal.

Participants at this lecture/hands-on demo were given some of the tips and tricks that are used at Momofuku in addition to Chef Olivias original Duck recipes.

OVERALL: Very proud of Olivia, loved how she incorporated her personal experiences into the demonstration. All of the participants made at least 3 dishes with their team and feasted on their hard work.

Needless to say, I cannot wait to break down a duck. I’m looking forward to utilizing it to its entirety; duck meat down to the gibblets, to the fat to the bones #HOLLA


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