Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis

I had the opportunity to visit the newly opened A Cut Above Catering, Indianapolis last week to watch a cooking class they gave to clients making Maple Leaf Farms duck! It was a fun to see their guests eat and prepare duck for the first time. Through a hands- on, step by step approach, the students learned how to prepare both a whole bird as well as duck breasts.

Maple Leaf representative Phil Herbruck was there to share the Maple Leaf story as well as tips on how to prepare duck and where to buy it locally. Chef’s Amy von Eiff and Kristen York, along with their talented kitchen staff, led students through a recipe that involved ‘spatchcocking’ a whole bird (one of my favorite ways to cook a whole chicken) and pan sauteing duck breasts.

Duck Recipes :Seared Duck Breast with Pomegranate Glaze, Spatchcocked Whole Duck with Mustard Glaze by A Cut Above, Indianapolis

The class was pretty diverse with exceptional home-cooks, occasional home-cooks, novice cooks and a star budding young chef. I had a birds-eye (pun intended) of the class and I will share it with you in pictures. Each student had a job and after the meal was collaboratively prepared, we all sat down together to enjoy it.

One of my favorite duck recipes