Lauraine Jacobs

Food & Wine Writer

30 April 2012

DUCKY, DUCKY, DUCKY & PINOT NOIR

THURSDAY 2 AUGUST (PREVIEW DAY) AND FRIDAY AUGUST 12.30pm to 1.30pm BOTH DAYS

Join me for the definitive Masterclass on duck and pinot noir at THE FOOD SHOW AUCKLAND

"Love duck, but not sure how to deal with it? Love wine, and like to find good food matches? In this intensive Masterclass, I will talk you through everything you need to know to produce delicious duck dishes. I ’ll share secrets for preparing her favourite duck recipes, show you how to prepare twice roasted duck, including halving a whole duck and removing the carcass bones, and explain how to achieve very crispy skin and moist duck breast. Duck tastings will be paired with pinot noir to give you a chance to taste this magical combination."

This is an exclusive amd intimate class, limited to only 50.

Once only opportunity Tickets $50 (with goody bag) from www.foodshow.co.nz

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