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

February 25, 2015 By admin Add comment

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

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

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

Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Familiar appliances for those that want a home kitchen experience, a full commercial kitchen in in this facility as well.
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Work space
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis

Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Caprese duck bacon skewers
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis

Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
A few of the guests chatting before class
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Ah, duck fat! Oh the possibilities!

Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Chef Kristen explaining the process before we got started
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
All students had the tools to go step by step with the chef
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Removing the spine to lay the duck flat to cook

Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
I LOVED seeing her in this class! She was so enthusiastic and really knew her stuff!

Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
We set the flat duck on a slotted pan so it would cook evenly AND the drippings would fall over the vegetables in the tray below.
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis

Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Chef Amy demonstrating safe knife techniques.
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis

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

Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Simple sauteed broccolini for a side

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

Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Cooked duck, a lean meat!

Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Maple.Bacon.Cupcakes
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
This duck breast is more lean that a chicken breast and full of healthy fats! Be sure to score the skin in a diamond pattern and be careful not to cut the skin.Saute in a hot pan, skin side down, then flip and cook to your desired degree of doneness- I suggest 5-6 min on each side on medium heat.

Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
I like to finish off my duck breasts in the oven- 350 for 4-5 minutes.
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
Plated before sauce
Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis
pomegranate molasses glaze

 

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Darrin Coffee on Around the Kitchen Sink Radio 3/21 11 pm EST

Filed Under: Food Indiana Tagged With: Catering Indianapolis, cooking class, cooking demonstration, duck breasts, Duck Education, Duck U, indiana duck, Main Dish, Maple Leaf Duck, Maple Leaf Farms Duck, Maple Leaf Farms Duck Cooking Class at A Cut Above Catering in Indianapolis, poultry, Sides

« Indiana Pork Facts for the Consumer
Duck Recipes :Seared Duck Breast with Pomegranate Glaze, Spatchcocked Whole Duck with Mustard Glaze »

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