How to Confit | November 8th, 2025

Cooking Class, November 8th

Discussion by Chef Vincent Nattress - How to Confit

Confit is a very old technique, originating in France, for taking less delectable tough cuts like duck legs and turning them into beautiful, tender, delicious, unctuous pieces of heaven. In more recent times, confit has been used on all varieties of things from vegetables to fish. The common thread: cooking low and slow covered in fat, whether that be olive oil, butter, or duck fat.In this class, you’ll learn how to make the classic confit of duck legs, as well as modern favorites like potatoes, cherry tomatoes, and fish.

Please arrive curious and hungry.

CLASS DETAILS

Each class includes:

90 minutes of cooking instruction

Family-style farmhouse lunch

2 glasses of wine per person

Coffee or tea service

LOGISTICS

Classes begin when our doors open promptly at 10:30am. Lunch is around 12:30pm. All cooking and food supplies are provided. Please wear comfortable shoes as you will be standing much of the time.