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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.

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: Finish Duck Confit

Confit of Duck Salad

Ragout of Duck Wings (recipe only)

Rustic Potatoes with Rosemary (on pan)

Oven-roasted Winter Root Vegetables

French Chocolate Cake

Zabaglione Semifreddo with Praline Brittle

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.