Ballymaloe House may have availability during this course and there is plenty of alternative local accommodation.
Accommodation is not available at the Ballymaloe Cookery School during this course.
Booking Unavailable
Beef Consommé
Consommé Brunoise, Consommé Julienne, Consommé Royale
Duck Legs, Honey and Rosemary with a salad of chicory and organic leaves
Duck Legs with White Turnips
Duck Legs with Onion, Thyme Leaves
Duck Legs Braised, Indian Spices and Llewellyn’s Balsamic Vinegar
Finish Confit de Canard (Preserved Duck Legs)
Duck Confit Salad with Rocket, Apple and Walnuts
Confit of Duck legs with Lentils, Roast Parsnips, Rustic Roast Potatoes (recipe only)
Sauté Potatoes, Sage or Rosemary; Wilted Greens
Hot Lemon Soufflé (flourless)
Grand Marnier Soufflé
Passion Fruit Soufflé
Classic Crème Brûlée and variations
All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.