Le Weekend Workshop

3 days of Online Cooking from France in your Own Home

  • 1

    Welcome to the course!

    • Before we begin... please answer a few questions and introduce yourself to everyone else in the Workshop.
  • 2

    Three days of learning, sharing and cooking together

  • 3

    Recipes, Stories and Shopping Lists

    • Mardi Gras Sunday Supper Menu

    • Complete Shopping List & Online Resources

    • Kitchen Equipment

    • A Gascon Year: Février cookbook

    • Link for the "Science of Cooking Confit" on temperatures

    • Recipe: Pâté de Canard- 100% duck

    • Foie Gras en Terrine: Mi-cuit or Rosé
  • 4

    Les Recordings Day 1: What is Confit? Duck Butchery; Learning to salt

    • Fat Duck Workshop Day 1: Workshop Intro

    • Fat Duck Workshop Day 1: Duck Breakdown Pt 1

    • Fat Duck Workshop Day 1: QA for Duck Breakdown Pt 1

    • Fat Duck Workshop Day 1: Duck Breakdown Pt 2 + QA

    • Fat Duck Workshop Day 1: Salting + QA

    • Fat Duck Workshop Day 1: End Day 1

    • Fat Duck Workshop Day 1: Bonus Duck Breakdown (front)

    • Fat Duck Workshop Day 1: Bonus Duck Breakdown (close up)
  • 5

    Les Recordings Day 2: Cooking Confit; Making Rillettes

    • Fat Duck Workshop Day 2: Intro and Recap

    • Fat Duck Workshop Day 2: Confit pt 1: Principles

    • Workshop Day 2: Confit pt 2: desalting

    • Workshop Day 2: Rillettes pt 1: desalting

    • Workshop Day 2: Confit pt 3: Cooking (fat+meat)

    • Workshop Day 2: Confit pt 4 : Q&A

    • Workshop Day 2: Rillettes pt 2: Cooking

    • Workshop Day 2: Rillettes pt 3: Q&A

    • Workshop Day 2: Confit pt 4.1: Fat Check

    • Workshop Day 2: Confit pt 4.2: Confit Sisters

    • Workshop Day 2: Q&A-cold chain

    • Workshop Day 2: Q&A: containers for pâté and foie gras

    • Workshop Day 2: Confit pt 4.3: progress check

    • Workshop Day 2: Rillettes pt 3.1: progress check

    • Workshop Day 2: Confit pt 4.4: Q&A oven vs stovetop

    • Workshop Day 2: Confit pt 4.5: progress check

    • Workshop Day 2: Rillettes pt 4: Making and Mixing

    • Workshop Day 2: Rillettes pt 5: Q&A show and tell

    • Workshop Day 2: Confit pt 5: finishing

    • Workshop Day 2: Confit pt 6: Q&A

    • Fat Duck Workshop Day 2: Bonus: Making Grattons (Frittons, Cracklings)

    • Fat Duck Workshop Day 2: Bonus: Visiting the Duck Store
  • 6

    Les Recordings Day 3: Preparing Fresh Foie Gras, Terrine de Foie Gras and Pâté de Canard

    • Fat Duck Workshop Day 3: Intro and Recap

    • Fat Duck Workshop Day 3: Intro to Foie Gras and Pâté

    • Fat Duck Workshop Day 3: Q&A-Intro

    • Fat Duck Workshop Day 3: Foie Gras Denerving 1

    • Fat Duck Workshop Day 3: Foie Gras Denerving 2

    • Fat Duck Workshop Day 3: Portioning

    • Fat Duck Workshop Day 3: Seasoning

    • Fat Duck Workshop Day 3: Preparing Pâté du Canard au Foie Gras

    • Fat Duck Workshop Day 3: Q&A: Pâté du Canard au Foie Gras

    • Fat Duck Workshop Day 3: Foie Gras moulding and baking

    • Fat Duck Workshop Day 3: Q&A Terrines, weights, torchons etc

    • Fat Duck Workshop Day 3: Finishing Your Foie Gras

    • Fat Duck Workshop Day 3: Final Q&A (confit, foie gras, rillettes +)

    • Fat Duck Workshop Day 3: Bonus: Fat Duck Aperitif

    • Fat Duck Workshop Day 3: Bonus: Fat Duck Aperitif continued

    • Fat Duck Workshop Day 3: Good bye

In Addition to the Live Online Workshop

In addition to the live online workshop, you will receive printable shopping list and menu, a print copy of Kate's Cassoulet book, and...

  • Cassoulet: A French Obsession

    $45 value

    A full color printed new edition of Cassoulet: A French Obsession by Kate Hill, 165 pages.

Pricing options

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