KITCHEN MONOGRAPH: DUCK PRODUCTS

Circular code:	48/14 A
Dates:	NEW ANNOUNCEMENT: May 8 (Thursday) April 24 (Thursday)
Schedule:	7:00 p.m. to 9:00 p.m.
Minimum / maximum attendants:	8/20
Duration:	2 hours
Teaching staff:	Abel Gracia and Albert Vidal, chef and second at the VILLA ALEXANDER restaurant in Salou.
Contents:	The course will consist of a theoretical part, a practical part and will end with the tasting of the dishes that will be cooked during the course: Introduction to different parts of the duck. Preparation of the following recipes: 1. Grilled asparagus with duck ham and Idiazabal cheese. 2. Grilled foie with quince, sweet miges and Pedro Ximénez. 3. Duck magret with potato candied in cinnamon and peach sauce and strawberries. 4. Confit lacquered with pear compote in the Montsany wine and vegetables in the wok. A DRAWING OF A FREE DINNER WILL BE A DRAWING BETWEEN ALL ASSISTANTS AT THE COURSE
Place:	Restaurant Villa Alexander, Passeg Jaume I, 3 of Salou ( www.villaalexander.es )
Documentation:	Tracking documentation will be delivered.
Payment method:	Payment through your account number, which you must provide at the time of registration.
Certification:	A certificate of accreditation and assistance will be given to the completion of the training.

Conditions: