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.
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!
ON THE MENU:
- 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
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