Food Notes: Culinary events and classes
Register-Guard - 12-09
Essential Duck Butchery, Charcuterie & Cookery — Want to learn all things duck? Join guest instructor Sara Wong, co-founder of the Seattle Meat Collective and instructor at the Portland Meat Collective who will guide each student on how to butcher their own duck with several end results in mind: duck confit, duck rillette, duck prosciutto, duck-liver mousse, crispy duck breast and more; we’ll demonstrate the various ways to cure and preserve them. Eugene Meat Collective. Unitarian Universalist Church, 1685 W. 13th Ave. 1 p.m. to 5 p.m. $145, includes take-home perks of duck parts they butchered, plus recipes. http://eugenemeatcollective.com or 408-489-0819.