Camp Confit- everything you want to know about the French Duck

If you want to be THE person in your neighborhood that knows all about duck, then this is the workshop for you.

Camp Confit- An All Duck Winter Workshop- 6 Days Jan 28-Feb 2

Six days of workshop sessions  and one masterclass in Southwest France focused on the French Duck, the fatted duck, in all it’s forms: confit, magret, foie gras, jambon, pate & rillettes.

Workshops Sessions:

#1 Le Foie Gras- all about working with the fresh liver from deveining and seasoning, tempering and cooking, preserving whole, in terrines and in paté.

#2 Confit de Canard in three parts:

• Part 1- choosing, buying, and butchery the whole duck. Different ways to cut meat for recipe preparation. Classic confit cuts and curing with salt. Rendering duck fat for confit purposes.
• Part 2- preparing and cooking confit with traditional methods.

• Part 3- preserving and canning confit, pates and terrines.

#3 Masterclass in Foie Gras with award-winning duck producer Jehanne Rignault on her Ferme de Boué.

#4 Rillettes, Patés and Terrines- a hands-on session in making these pantry staples.

#5 Pastry 101- a primer on making the perfect tarte crust. Simple. Easy. Delicious.

Six Days in Gascony

Day 1  Thurs- Arrival traditional dinner of Confit de Canard, Frites and Salade int eh Gascon way.

Day 2  Fri- Morning excursion: An Introduckion to the Fatted Duck: the Souielles Foie Gras Museum and Duck Farm. A rare inside few of a top artisan producer. Afternoon Workshop-working with fresh foie gras: how to devein, temper and sauté fresh foie gras. Dinner-  Trois Canards: Salade de FoieGras aux Vinaigre de Pruneaux, Roti de FoieGras en Chemise de Bacon and Coeurs de Canard et Pruneaux Farci au Foie Gras.

Day 3 Sat- After an early morning jaunt to the Nerac Market for fresh winter produce, we’ll pick up our specially raised ducks from a neighboring producer. Part 1- The importance of proximity becomes apparent as we work with the fresh carcasses, learning meat cuts by butchery, then trimming and rendering the fat and learning the nuances of salting and seasoning. Market lunch at Camont.

Day 4 Sun- Sunday Tarte Brunch with savory and sweet homemade pastries. Part 2- We begin the confit process à la ancienne over the cheminée and in a large marmite over the gas tripod. Steam and sizzling sounds permeate the air as cooking the duck to perfection is a slow and patient process. No rushing allowed, stir, stir, rest. Part 3-When cooked, the meat is canned for later consumption in its translucent golden fat in glass jars.

Day 5 Mon- Ferme de Boué: a day at the duck farm with Jehanne Rignault- special masterclass and lunch at the ferme auberge.

Day 6 Tue- The exciting seasonal Marché au Gras, or ‘Fat Market’ followed by  a Hands-on Workshop- Duck Tidbits- all about rillette, terrines and patés using foie gras, duck and pork. Lunch out and the ultimate Duck Cassoulet Dinner in the Kitchen-at-Camont.

Includes: Five hands-on workshop sessions (including one master class), five lunches and three dinners as well as all materials for classes- aprons, knives, cutting boards, etc, canning equipment, all food for classes- ducks, foie gras, etc., recipe workbook, excursions.

Rate for 6-day program is 2500€ per person.

Not included: accommodation, local transportation, meals not specified in program, airfare or other transportation to the Kitchen-at-Camont.

Want to know more? Kate’s Blog Duck Confit Links here:

http://katehill.blogspot.com/2009/01/fat-ducks-everything-you-need-to-know.html

http://katehill.blogspot.com/2009/02/confit-de-canard-duck-confitpart-3-7.html

http://katehill.blogspot.com/2009/02/confit-de-canard-duck-confit-part-2.html

http://katehill.blogspot.com/2009/01/confit-de-canard-duck-confit-part-1-how.html