Poultry

About this masterclass

What you'll learn

Who is it for

This masterclass is for anyone looking to get more out of their cooking. Learn techniques you can apply straight away: from deboning, roasting, and confit to creating rich sauces and classic Alsatian preparations. Discover the difference between domestic and wild poultry and impress your guests with restaurant-quality dishes.

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Episodes

1. Trailer poultry masterclass: from basic techniques to classic preparations
Trailer
2. Meet Nico Klaver
Acquaintance
3. Introduction of poultry masterclass
Learn and get inspired
4. Introduction of whole chicken as the ‘neutral bird’
Cooking technique
5. Classic chicken with tarragon juice
Main course 30 min Medium
6. Braised chicken thigh with potato foam and truffle
In-between course 30 min Easy
7. Oven-roasted quail ‘craupadine’ style
Main course 60 min Medium
8. Pheasant: traditional Alsace style with choucroute deluxe
Main course 60 min Hard
9. Confit duck leg: confit de canard
Main course 60 min Medium
10. Farmed duck breast: magret de canard
Main course 50 min Hard
11. Wild duck: canard sauvage au vin rouge
Main course 40 min Medium

About the chef

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