Beak to Tail

November 30, 2013 / Locavore, Ubud

Beak to Tail

Slow Food Bali was proud  to present this special event all about Eating & Honoring Our Local Fowl featuring local free range chicken and Muscovy duck with Locavore chefs Eelke and Ray.

We began at 10 am with welcome coffee and pastries (baked by SFB member, Christina), after a quick class on coffee from the folks at Seniman, finally we tucked into a demonstration of how to prepare several classic chicken and duck dishes. By lunchtime our appetites were truly whetted and we enjoyed a delicious family-style feast in the new Locavore restaurant.

There’s wonderful article from Ubud Now and Then and even a video for those who couldn’t make it on the day.


10.00-10.45 Welcome by Chefs Eelke and Ray with fresh Arabica coffee and homemade seasonal fruit pastry

10.45-11.30: Culinary Demonstration:  Chicken

  • Breaking down a whole chicken and deboning in two ways (the traditional way for roasting chicken and from the back to make galantine)
  • Chicken liver parfait/pate
  • Chicken sausage made from the leg meat
  • Chicken galantine with green peppercorns

11.30 -12:15: Culinary Education: Duck

  • Breaking down a whole duck
  • Traditional duck fat and duck leg confit
  • Duck sausage with dried mango
  • Stuffed duck neck

12:30-14:00: Lunch of the above dishes served family style


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