We’re excited to partner with Hudson Valley Foie Gras on Foie Gras 101: Hudson Valley Road Show. This is the second class in our Chefs’ Development Series. In this class Chef Jack Mancino of Hudson Valley Foie Gras will butcher a whole Moulard duck with the foie in place. He will open it to expose the foie, remove the foie and break down the rest of the duck.
In this class participants will observe: Whole Moulard Duck break down with foie followed by Q&A and tasting.
Topics to discuss: Why the Moulard? Physiology, farming practices of Hudson Valley’s farm and how the ducks are raised.
Ideas considered: Cage free animals and complete utilization of the duck.
This class qualifies for Continuing Education Hours (CEH) from American Culinary Federation (ACF).