Duck à L’Orange
difficulty level: intermediate
More Information About This Class
What to expect in your cooking class: Our classes are the ultimate guided discovery roadmap to help you discover your inner culinarian. Our guided discovery method allows you to actively participate in discovering knowledge in the kitchen. Your Chef instructor will verbally guide you through every step - starting from prepping ingredients, cooking steps until your dishes are complete and plated. Your Chef instructor will not be cooking alongside you, rather your Chef is 100% focused on you, sharing instructions, tips and tricks personalized just for you. Menu: Appetizer: Gougères (Cheese Puffs) Light, airy choux pastry with Gruyère cheese, perfect as a starter. Main Dish: Duck Breast with Orange Sauce and Pommes Anna Crisp-seared duck breast with a citrus glaze, paired with layered, buttery potatoes. Side Dish: Haricots Verts with Shallots and Almonds Tender French green beans sautéed with caramelized shallots and toasted almonds. INGREDIENTS YOU'LL NEED: Fresh thyme (1 small bunch) Fresh parsley (1 small bunch) Garlic (2 cloves) Shallots (2 medium) Oranges (2 large, for zest and juice) Yukon Gold potatoes (4 large) Haricots verts (French green beans) (1 lb) Unsalted butter (1½ sticks or 12 tbsp) Heavy cream (½ cup) Gruyère cheese (1 cup, grated) Eggs (3 large) Duck breasts (2 large, skin-on) or substitute chicken thighs (bone-in, skin-on). All-purpose flour (½ cup) Whole milk (1 cup) Slivered almonds (⅓ cup, toasted) Sugar (2 tbsp) Salt (to taste) Black pepper (to taste) Olive oil (2 tbsp) Unsalted butter for greasing EQUIPMENT YOU'LL NEED: Chef’s knife Cutting board Vegetable peeler Fine grater (for zesting) Measuring cups and spoons Medium saucepan Nonstick skillet Large skillet Baking dish or pie dish (for Pommes Anna) Piping bag or zip-top bag (for gougères) Large mixing bowl Whisk Wooden spoon Offset spatula (optional, for plating) Slotted spoon (for blanching green beans) Large pot of water (for boiling green beans and potatoes) Fine mesh sieve (for straining sauces)
Reschedule + Cancellation Policy
To reschedule a class, email hello@homeec.co at least 24 hours before your scheduled time. Reschedule requests within this timeframe result in class cancellation and provide credit for a new booking. Note, prices may vary. No refunds for canceled classes; no exceptions. Arriving over 30 minutes late cancels the class if remaining time is insufficient. No refunds or credits issued; no exceptions. By buying a class, you accept risks inherent in cooking, waiving claims against Home Ec, instructors, officers, and employees for injuries, damages, or expenses. Instructor changes may occur based on availability. Home Ec Certified instructors guaranteed. Cancel due to instructor change 24+ hours before for full refund.