We went to our second Luv-a-Duck hands on cooking class last week and enjoyed this one as much as the first.
Luv-a-Duck offer a range of cooking classes from their 90 minute Duck Demo classes to their Duck Hands On classes, which run for around 3.5 hours. Classes are held at their retail showroom in Port Melbourne and are kept to a maximum of 10 people.
The classes begin with donning the bright red Luv-a-Duck aprons and our dedicated duck diva Wendy giving us a brief run down on the history of the company.
Then scrubbed up and ready for surgery, we learn the art of roasting a whole duck (it's all in the letting it dry) and cutting up a whole duck. Whilst not quite as deft with a knife as the dashing Wendy, she's very patient and assists and answers questions all at the same time.
During this time, the smell coming from the oven (here is one that I prepared earlier) is making our mouths water and before long, a crisp roasted duck is on the bench "resting". We all had to show restraint to stop ourselves diving in.
Time to cook. We are paired up and each pair is given two recipes to follow. On this particular occasion, we were given the duck pies and duck rice paper rolls to make. The recipes are easy to follow and Wendy is on hand to help. The atmosphere in the kitchen is friendly and everyone helps each other out.
Before long, the roasted duck is carved up and ready to taste and it is delicious and yes, the skin is crispy! A few of the dishes we are making are passed around as we cook and the wine is poured.
Before you know it the rest of our dishes are coming together and the plates hit the large communal table where we all sit around and enjoy our creations. There is a lot of food and laughter and the night has been great fun.