"I happen to believe that you should learn to feed yourself and maybe a few others. ... Instead of shutting down home ec. we should have just expanded it and made everybody take it."
- Anthony Bourdain

Pan-Roasted Duck
This class will focus on duck breast and sides to go with it resulting in a complete dinner including vegetables and a starch. You will learn how to properly cook duck in a skillet.

This class will feature both presentations as well as hands-on cooking in the well-equpped culinary classroom at Conard High School in West Hartford, convenient to I-84 exit 41. We will eat what we cook, so you can skip dinner and come straight from work. Class size will be limited to 20 students, so be sure to sign up early. 1 session

• not currently scheduled

>Read what my students are saying!

If you recently took one of my classes, please provide some feedback on what you liked and what you want me to change. You will immediately be rewarded with a nice recipe!


My husband, Hank, took your class and I have really enjoyed all the meals he has prepared. I don't think I have cooked a meal since the course started. I know he enjoyed the classes. And I thank you for turning my husband into a great cook. We really have fun and enjoy our meals.
- Donna D., West Hartford, CT

Don's enthusiasm is contagious. Class activities were always well thought out. You won't believe how much you will learn!
- Harry R., Bloomfield, CT

Syllabus & Notes:

Step 1: Temper Duck Breast

Step 2: Prep Veggies & Potatoes
• small golden potatoes
• Brussels  sprouts
• carrots
• crimini mushrooms
• fennel
• red, yellow, orange peppers
• red and Vidalia onions
• zucchini

Step 3: Roast Veggies & Potatoes

Step 4: Score Duck Fat

Step 5: Render & Sear Duck Breast

Step 6: Oven-roast Duck Breast

Step 7: Rest Cooked Duck Breast

Step 8: Slice Duck & Enjoy Dinner

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