Few cultures revere and cook duck quite like the French. And few birds present more of a challenge to the cook. A thick, oily layer of skin (it is a waterfowl, after all) requires a firm, aggressive hand. Tender, succulent meat, prone to overcooking, requires a gentle coaxing. Learn how to manage this most difficult culinary balancing act, and come out with a perfectly balanced bird every time. Short lecture followed by hands on training and a 3-course sit-down meal, wine accompaniment supplied. $125
(class size restricted to 8 people, please contact restaurant to sign up).