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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.

  • How to cook Tuna

Seared or Pan-Grilled Tuna with Chermoula

Seared Tuna with Piperonata and Tapenade

Chargrilled Swordfish or Tuna, Roast Red Pepper Salsa

Yellow Fin Tuna Carpaccio, Asian Dressing (recipe only)

Sashimi of Tuna or Mackerel, Crisped Radishes and Scallions

Tuna Burger with Pickled Ginger on Brioche Buns (recipe only)

  • How to joint a duck and use every scrap!
  • How to render duck fat for duck confit
  • Magret de Canard – duck breast

Grilled Duck Breast with a Salad of Oranges, Watercress and Radicchio

Duck Breast with Kumquat Compote and Gujerati Style French Beans (recipe only)

Duck Breast with Spiced Lentils and Caramelised Apples

Duck Breast, Savoy Cabbage; Duck Breasts with Piquant Beetroot

Duck Breast with Five Spice Powder

Ragout of Duck Wings – render and save duck fat for confit and roast potatoes

  • Start Duck Confit

Rustic Potatoes (on pan)

Aloo Makallah (Crusty Potatoes); Aloo Gobi

  • Puff pastry

Tarte Française (recipe only)

  • How to cut feuillitée/Vol au Vents

Apple, Sweet Geranium Vol au Vents

Feuillitée of Autumn Berries - Crème Patisserie

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.