Tag Archives: Duck

Poultry Dishes – Lesson 2. Duck, Quail & Puy Lentils.

This post has photos of boned and jointed Poultry. This is a much delayed post of last weeks lesson, even though I started it soon after finishing the class last Tuesday with the plan to complete it over the weekend. … Continue reading

Posted in Commercial Cookery, Culinary School, Recipes | Tagged | 6 Comments