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.
Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.
Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration.
Please note you will be joining our main student body for this demonstration.
Below is details of the menu for this day.
Course content subject to change:
Chargrilled Peas
Crab Toast, Aioli; Ballycotton Crab Crumble
- How to prepare a duck for roasting
- How to brine a duck for roasting
- How to carve a duck
Roast Duck, Sage and Onion Stuffing with Green Gooseberry Sauce
Crispy Roast Duck with Traditional Potato Stuffing
Bramley Apple Sauce or Rhubarb Sauce or Gooseberry Sauce
Zucchini Trifolati – Zucchini Blossoms
Red Cabbage; Broad Beans
Green Salad, Verjuice Dressing
Besançon Apple Tart; Besançon Gooseberry Tart plus tartlets (cream pastry)
Caramelized Apple Tart (Tarte Fine aux Pommes)
- Preserving – Elderflower and Green Gooseberry Jam
Please note gallery is a selection of images but may not represent actual dishes featured on the course.
Terms and Conditions
All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.
