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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 make a classic Consommé

Beef Consommé

Consommé Brunoise, Consommé Julienne, Consommé Royale

  • How to joint a duck and use every scrap
  • Duck legs

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

  • Preserving in fat (T)

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)

Roast Jerusalem Artichokes

Sauté Potatoes, Sage or Rosemary

  • Sweet hot soufflé

Hot Lemon Soufflé (flourless)

Grand Marnier Soufflé

Passion Fruit Soufflé

  • How to use a butane torch

Classic Crème Brûlée and variations

Roast Plums with Pomegranate Molasses and Crème Fraîche

  • Preserving

Medlar and Crab Apple Jelly

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.