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Hands-On Class: All About Duck with Chef Roland Passot
November 6 @ 6:00 pm - 8:30 pm
Turkey will have its annual spotlight soon – first, you can learn all about duck! Chef Roland Passot teaches you to make classic duck confit, properly sear a duck breast and create a citrus gastrique sauce. In addition, this master chef will demonstrate how to break down a whole duck and share some ideas for head-to-tail cooking.
What You Make: Duck Confit and Magret de Canard à l’Orange
What You Take: Recipes, Duck Fat and Confit Duck Leg
About the Instuctor: Chef Roland Passot is the founder of the erstwhile La Folie in San Francisco as well as Larkspur’s Left Bank Brasserie. He now has a guiding role at Vine Hospitality, which offers varied dining experiences at LB Steak, Camper, Meso Modern Mediterranean and Rollati Ristorante.
Reservations close Nov. 5, 2025 – Get Tickets Now!
*We are not able to accommodate dietary requests for hands-on events. Please read the menu carefully and contact us with any questions at [email protected].