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Duck Butchery & Cookery with La Belle Vie Farm

It's time for another Whole Duck Butchery and Cookery class with Perrine at La Belle Vie Farm and Kitchen!

In this class, each student will break down their own duck and learn the ways of French duck butchery. After you have broken down your duck, Perrine, owner and chef, will guide you through all the ways one can cook a duck. This includes making duck stock, cooking duck breast and making duck leg confit. After our time in the kitchen, Aubrey, owner and farmer, will take students on a farm tour so you can see where the magic happens and how each animal is raised. After the farm tour, we will end our class with a three course duck dinner prepared by Perrine and paired with Lewis Wines. You will be going home with the duck you butchered, so make sure to bring a cooler or cooler bag for our La Belle Vie fare. 

If you'd liked join the class, but aren't ready to hold the knife, you can purchase at 'spectator' ticket. This includes all the benefits of the class (duck butchery instruction, farm tour and meal) without the actual 'hands on' duck butchery aspect. 

Last year's duck classes were a great success and we can't wait to share this with y'all again! If you have any questions, please shoot us an email at ctxmeatcollective@gmail.com.

Purchase your tickers here!