Join us for an unforgettable culinary experience led by Gressingham’s Head Chef, Vernon Blackmore. In this hands-on, 3-hour masterclass, you’ll explore the bold flavours and expert techniques behind three stunning duck dishes, guided by one of the UK’s leading voices in modern British cooking.
Whether you're a seasoned home cook or just getting started, Vernon will share his insider knowledge on how to cook duck perfectly, from mastering crispy skin to balancing punchy, vibrant flavours. You'll learn how to prepare a fresh and zesty Vietnamese duck breast noodle salad, layered with herbs, heat, and crunch. Then, it’s on to a true classic: homemade crispy duck, made completely from scratch. Finally, you will learn the secrets behind the perfect sweet and sour.
This isn’t just a class; it’s a celebration of Gressingham duck and what makes it so special. Vernon will walk you through sourcing, prepping, and cooking duck like a pro, with plenty of tips, tastings, and laughs along the way.
By the end of the session, you’ll leave not only with three incredible dishes under your belt but with the confidence to recreate them at home for friends and family.
All prep is done individually, but cooking is done in pairs.
£115.00
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Description
The Gressingham Duck is a cross between the succulent Pekin duck and the flavoursome Wild Mallard and is farmed on Red Tractor assured farms across the UK. Their reputation for exceptional taste has made Gressingham the duck of choice for UK retailers and many independent stockists, as well as being featured on the menus of top restaurants nationwide. Gressingham are on a mission to inspire more people to cook with duck at home, showing how easy to cook and versatile the delicious protein is.
About your Chef Tutors:
Suffolk Chef and restauranteur Vernon Blackmore has been an ambassador for Gressingham Duck for over 20 years. An expert in creating delicious duck dishes for local foodies to enjoy in his restaurants, as well as developing the extensive library of recipes and cooking tips on the Gressingham website.
Vernon will be assisted by Gressingham’s resident Chef Simon Dean who has previously worked as head Chef at the Maid’s Head in Norwich and now helps develop new products and recipes at Gressingham.