Next workshop: April
22, 2023
A fun half-day
workshop on how to prepare a duck!
The program
- Welcome and presentation of the region
- Tour of the farm and history of Maison Ramajo
- Distribution of equipment (smocks, hairnets, aprons) and hygiene instructions
- Learning how to cut up a fattened duck
- Preparation of foie gras: deveining and sterilization
- Salting the confits
- Presentation of how rillettes and terrines are made, and introduction to the sterilization times for different products
- Departure with your equivalent amount of cooked duck
Number of participants: 20 minimum to 30 maximum
Price per participant: €60 including tax (1⁄2 duck)
End-of-course basket for 1 couple
- - 1 duck foie gras 310 g
- - 2 jars of duck confit (2 legs)
- - 1 duck liver pâté 50% foie gras
- - 1 jar of duck rillettes with duck liver (180 g)
End-of-course basket for 1 person
- - 1 whole duck foie gras 180 g
- - 1 jar of duck confit (2 legs)
- - 1 duck liver pâté with 50% foie gras
- - 1 jar of duck rillettes with duck liver 180 g
Conditions:
Reservations must be made 30 days in advance to confirm the exact number of participants
Period
: January to the end of September
