Learn To Breakdown Chicken & Duck
Level of difficulty: Intermediate
Format: Theory & hands-on
Format: Theory & hands-on
Duration: 2 hours
Chicken is one of the most versatile and popular everyday meats with contrasting textures and flavors from all the different parts of the bird. In this class, learn to break down a whole chicken and duck and cook the different parts using different techniques.
What you’ll learn:
- Understanding the various parts of the chicken and duck
- Learn various ways to break down into parts
- How to debone a chicken and French a duck leg
- Cooking the parts 3 ways (grill, roast, smoke)
Chicken dishes:
- Grilled Chicken Breast with Black Pepper Sauce
- Roasted Garlic Boneless Chicken Leg
- Sugar Cane Smoked Chicken Leg
Duck dishes:
- Frenched and Grilled Duck Leg with Orange Cinnamon Sauce
- Cantonese Roasted Duck Leg with Hoisin Sauce
- Hickory Smoked Duck Breast
What’s provided:
- All ingredients used during the class
- Printed recipes
- Mineral water/soft drinks
- Alcoholic drinks are available for purchase
The class will be conducted in a hands-on format and will include 15 minutes of dining time. Guests will work in pairs to prepare all the dishes listed.
Cost: $180 for 2 pax
Location: Fyregrill Academy, 201 Henderson Road #03-10 Apex@Henderson Singapore 159545
If you would like to customise or book a private class, please email us at support@fyregrill.sg.
A minimum of 4 participants is required to proceed with this class. Should the class not reach minimum numbers, we will notify you no later than three days prior to the scheduled date. Guests will be welcome to reschedule for another date or obtain a refund if preferred.
*In line with current COVID-19 guidelines, we will only be able to accept bookings from participants who are fully vaccinated.
