Friday, May 8 at 12pm ET

LIVE on Zoom and Facebook

In English

Just in time for Mother's Day, Ariane Daguin, native of southwest France, hosts an interactive cooking masterclass from her home kitchen featuring one of her favorite recipes: magret duck breast with apples and sautéed hen of the woods mushrooms

A trained chef from a legendary French culinary family, Ariane will share valuable tips that will allow you to impress your family and friends with this typical recipe from the south of France.

Daguin will be joined by Adam Gopnik, journalist at The New Yorker.

Recipe

Magret duck breast with apples and sautéed hen of the woods mushrooms

Ingredients (serves 2)

2 magret duck breasts (or any duck breast)

1 tub duck demi glace (or ½ cup chicken broth)

1.5 oz truffle butter (optional)

1 lb hen of the woods (or any type of mushroom)

3 garlic cloves

1 small bunch of parsley

2 green apples, such as Granny Smiths

Cider vinegar

Salt, pepper, piment d’Espelette, sugar

Equipment

2 heavy sautée pans

1 small saucepan

1 slicing knife

1 metal tong or spatula

1 spoon

To cook along with the chef, purchase the ingredients from D'Artagnan by Monday, May 4. Use code FIAF20 to save $20 on orders of $150 or more.

Free and open to all. A Zoom link will be sent to the RSVP list the day of the event. Participants are invited to ask questions on Zoom and Facebook.

Learn more at fiaf.org.

Please consider making a tax-deductible donation to FIAF when you RSVP. Your gift makes programs like these possible, and allows our artists and staff to continue to innovate.

Virtual Cooking Masterclass with Ariane Daguin, Founder & CEO of D’Artagnan

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