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Toronto’s Ficoa hosts an exclusive zero-waste duck butchery event this December

Name: Toronto’s Ficoa hosts an exclusive zero-waste duck butchery event this December
Start: 2024-12-04T18:08:00-05:00
End: 2024-12-04T19:30:00-05:00
Location: Ficoa

4th December 2024 @ 6:08 pm - 7:30 pm

CAD$33.28

On Wednesday, December 4th, Mexican-inspired fine dining destination Ficoa continues its innovative culinary series, Ingredients by Ficoa – this time with a focus on the techniques behind duck butchery. The event, beginning with a welcome drink (Duck Fat-Washed Rum Old Fashioned) at 6PM, will highlight the expertise of head chef Gerry Quintero and his commitment to sustainability. A seasonal-themed snack of Holiday Duck will follow, setting the stage for the main event: a mouthwatering Morita BBQ Duck dish that perfectly blends smoky, sweet, and savoury notes.

As part of this ongoing series exploring sustainable practices in fine dining, Ingredients by Ficoa invites guests to dive deep into the art of butchery for just $30 plus tax. Chef Quintero will guide guests through the process of sourcing, cleaning and aging an entire duck from beak to tail from supplier Jim Diggi.

(pictured: Chef Gerry Quintero. Photo courtesy of Gabriel Li @studiogabe)

Guests will learn about the intricate processes of duck aging, as well as Ficoa’s commitment to maximizing every part of the animal in line with its zero-waste philosophy. This event will be a perfect blend of culinary craftsmanship, sustainable practices, and delicious food, all designed to offer a unique and educational dining experience.

Don’t miss this opportunity to indulge in the depth of flavours and techniques that make Ficoa a leader in Toronto’s fine dining scene. Reserve your spot for Ingredients by Ficoa #3 and experience the beauty of sustainable duck butchery HERE.