Duck and Pinot

$99
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Fancy a gorgeous Italian duck ragu? How about squirelling away some duck confit for a cold winter night?

In this class duck legs shine. They are a cheaper cut of duck meat that is ideal for the moist cooking methods we love in winter and spectacular in ragus, tajines, curries and other flavoursome casseroles. They are also the stuff of the famous French confit.

Learn how to confit duck legs, prepare a sumptuous Italian duck ragu, and prep for twice-cooked Asian duck. A duck extravaganza—best enjoyed with pinot!


Foodish is Canberra's Cooking School located at the Belconnen Fresh Food Markets. We provide opportunities to develop creative cooking skills in a fun and stimulating group environment.

We organise cooking classes and parties where you make wonderful food, broaden your connections, and, in the case of workplace teams, explore team dynamics.

Our qualified chefs will teach new skills as they guide and inspire you and your friends in the preparation of amazing food.

You do the cooking; we make it magic!

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  • Classes
  • Medium
  • Half day

Why will you love it?

Delicious duck cooked to perfection not only in cooking methods but to perfection for the season

What will you learn?

Learn how to confit duck legs, prepare a sumptuous Italian duck ragu, and prep for twice-cooked Asian duck. A duck extravaganza—best enjoyed with pinot!

What will you get?

  • Everything you need to participate in the class
  • A delicious meal to cap it off
  • You might even get to take some home with you!

  • What do you need to know?

    Please wear closed in shoes and bring a healthy appetite