Duck with Orange Gastric-Poached Pears Ice Cream and Chocolate Sauce
For this class, you will learn how to break down a whole duck. We will braise the legs, pan sear the breast to perfection, and make an orange gastric sauce. You will definitely feel like a better cook after this cooking class.
For dessert, I chose a simple but sophisticated recipe. Pear Belle Hélène is a classic dessert created by August Escoffier in 1864 named after the operetta "Belle Hélène". This dessert is sometimes made with canned pears, but I really want to use fresh pears. So, we will poach them in a syrup like the original recipe calls for.