Take your waterfowl hunting to the next level!

Ducks and geese offer far more than breasts for the grill. In this class, you'll learn how to unlock the full culinary potential of waterfowl through a nose-to-tail approach that celebrates every edible part of the bird.

We will cover best practices for:

• Field care and handling of ducks and geese

• Plucking versus skinning

• Home processing and butchering

• Utilizing legs, wings, fat, livers, hearts, gizzards, and bones

• Rendering and cooking with waterfowl fat

• Traditional preservation and preparation techniques

Participants will learn how to transform often-overlooked portions of ducks and geese into some of the most flavorful and nourishing foods found in any kitchen.

During the class, we may prepare dishes such as:

• Duck and Goose Leg Confit

• Goose and Duck Liver Pâté

• Waterfowl Bone Broth

• Rendered Duck and Goose Fat

• Waterfowl Sausage

• Heart, Gizzard, and Other Traditional Preparations

The skills taught in this class will help you maximize the value of every bird you harvest while honoring the animal and carrying forward time-tested culinary traditions.

Specific dishes may vary depending on availability and inspiration.

*This class used to combine deer and waterfowl but was just too much so we have split into 2 classes to dive deeper into both animals. That is why pics have both deer and geese in them ;-)

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