{"id":16790,"date":"2015-03-25T09:24:34","date_gmt":"2015-03-25T14:24:34","guid":{"rendered":"https:\/\/seacoasteatlocal.org\/?p=16790"},"modified":"2015-03-25T09:24:34","modified_gmt":"2015-03-25T14:24:34","slug":"duck-processing-workshop-march-31","status":"publish","type":"post","link":"https:\/\/seacoasteatlocal.org\/duck-processing-workshop-march-31\/","title":{"rendered":"Duck Processing Workshop, March 31"},"content":{"rendered":"
Duck Processing Workshop<\/strong> Join Elevage de Volailles<\/a> as we welcome David Schafer of Featherman Equipment<\/a> in a workshop devoted to the processing of ducks using time honored traditions and modern techniques to obtain a professional end product for you and your customers. This workshop will be geared toward the small farm and homestead with the hopes of demystifying the breeding, raising, and abattoir processing of waterfowl, and focuses specifically on ducks. Pekin ducks present a different processing experience from other lighter duck breeds; therefore in this workshop we will work with both Pekin, and the lighter breeds using Khaki Campbell as well as Campbell\/Pekin crosses. With Special Guest Speakers and Demonstrators Evan Hennessey of Stages at One Washington<\/a> in Dover, NH and Evan Mallett of Black Trumpet Bistro<\/a> in Portsmouth, NH.<\/p>\n
\nLocation: Elevage de Volailles, Rye, New Hampshire
\nDate: Tuesday, March 31, 2015
\nTime: 9am \u2013 3pm
\nFee: $50 per person<\/p>\n