Make way: Seems that if it looks like a duck, swims like a duck, and quacks like a duck, many of us are afraid to cook it. In Duck Demystified, chef Ian Rynecki addresses the uncertainties around preparing this often overlooked entrée. The hands-on demo ends with participants dining together on a whole, roasted duck with a selection of sauces and local wine pairings. Class size is limited, and masks and gloves are provided.
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