Wednesday 17th March : 6.30-8pm
A take on the classic duck à l’orange combination this dish makes the most of hyper seasonal blood oranges – served fresh with the dish, and their juices used in the accompanying jus. The jus is so good it’s fair to say I could drink it straight out of the pan. Vibrant beetroot along with root vegetables of your choice, then finish off the dish – what a colourful way to contribute towards your 5 a day.
Pan-fried Five Spice Duck Breast, with Beetroot Sesame Puree, Roasted Roots and Blood Orange Sauce
The class is £22 and includes a recipe sheet and detailed how to guide, an invitation to join my private cooking tips Facebook group and a discount to past and future recipe ebooks sold through this site.
An ingredients list and link to join the class (held on zoom) will be sent out at least 5 days before the class.
Please note this class may be recorded, for future release as an online course. The recording will only feature the speaker’s video. Voices from the speaker and the participants will be included. If this raises any concerns for you, please feel free to get in touch over email to discuss.