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.
Seafood Chowder
Mediterranean Fish Soup with Rouille
- How to joint a duck and use every scrap!
- Magret de Canard
Grilled Duck Breast with a Salad of Oranges, Watercress and Radicchio
Duck Legs with Onion and Thyme Leaves
Duck Legs Braised with Indian Spices and Llewellyn’s Balsamic Vinegar
John Desmond’s Roast Duck Legs with a Red Wine Sauce (demo only)
- DEMO: Finish Duck Confit
Confit of Duck Salad
Rustic Potatoes with Rosemary (on pan)
Oven-roasted Winter Root Vegetables; Roast Jerusalem Artichokes
French Chocolate Cake
Zabaglione Semi Freddo with Praline Brittle
- Bread – Start and Finish Croissants and Pain au Chocolat
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.
