In-Person Cooking Class

with special guest Jennifer Reichardt

Meet the Producer—Liberty Ducks

Sat | Sep 20, 2025 | 3–7P PT

Special Guest Jennifer Reichardt

Teacher Frances Wilson

Please join us to cook a divine duck-centric menu curated by instructor Frances Wilson, joined by our special guest, Jennifer Reichardt of Liberty Ducks.

You and your classmates will cook a collection of recipes from Jennifer’s cookbook, The Whole Duck. We’ll start with BBQ Duck Wings and roasted duck legs to shred into tasty Duck Lettuce Cups. Then, Chef Frances will teach you to sear duck breasts like a pro—for that crispy skin and tender meat—served with Salsa Verde & Panzanella. You’ll learn to confit duck and showcase it in a fall Stone Fruit Salad. Sweet Berry Streusel Tart (yes, with duck fat in the crust!) will complete our menu with a flourish.

After our time in the kitchen, the class will share an abundant meal of all we have cooked together, served with wines from Raft Wines, Jennifer’s own label, as well as non-alcoholic beverages. Copies of The Whole Duck will be available for purchase and signing.

Menu | Recipes

Spicy Barbecue Duck Wings

Roasted Duck Lettuce Cups
with Shiitake Mushrooms, Sesame & Sichuan Pepper

Duck Leg Confit
& Rendering Duck Fat

Duck Confit & Stone Fruit Salad
with Shaved Cheddar & Mustard Vinaigrette

Pan-Seared Duck Breasts
with Salsa Verde

Heirloom Tomato Panzanella

Berry Streusel Tart

Crème Fraîche Ice Cream

Special Guest

Jennifer Reichardt

JENNIFER REICHARDT, born and raised in Sonoma County, California, has lived a life centered in food production. As a fifth generation duck farmer, she watched as her father worked tirelessly to raise the best ducks he possibly could, to deliver to chefs across the Bay Area. This passion for good, quality food, transferred to the way she has approached her career both at the duck farm and in winemaking.

In 2016, after learning the craft of winemaking through internships in Sonoma County, Chile and Australia, Jennifer embarked on creating Raft Wines. A raft, by definition, is a community of waterfowl, like ducks, and the philosophy behind the brand is to craft a wine that is shared with a community—whether it be around a dinner table, or at a picnic with friends.

Jennifer splits her time between the family business, Sonoma County Poultry, Liberty Ducks, and Raft Wines.

Website

About the teacher

Frances Wilson

FRANCES WILSON can’t remember a time when her life has not revolved around food, from an early age cooking with her mother and then professionally as a chef and teacher. There are some that will say it’s all she ever thinks about!

Frances trained as a high school teacher of Home Economics in her native Ireland. She moved to Berkeley in 1990 and was Executive Chef at the award-winning Lalime’s Restaurant for a decade, followed by four years as Culinary Director at Château Routas in Provence, France, where she catered to chateau guests and ran cooking classes.

For 10 years, Frances was Professional Culinary Instructor at Tante Marie’s Cooking School in San Francisco, leading both the Professional Program and weekend specialty classes. She has taught at many other Bay Area venues including the Ferry Plaza Farmers Market, Sur la Table, and Copia and the Silverado Cooking School in Napa.

Frances is passionate about teaching people how to cook real food with great local ingredients. She wants her students to know that cooking simple meals doesn’t have to be a chore but can be a fun time spent with family and friends.

Other Classes taught by Frances

Multi-Meal Planning
Part of the Learn to Cook More: Self-Sufficiency—Fall 2026 Series
Wed | Sep 16, 2026 | 6P

Simple Strategies
Part of the Learn to Cook More: Self-Sufficiency—Fall 2026 Series
Wed | Sep 23, 2026 | 6P

Kitchen Confidence—Get Sharp!
Part of the Learn to Cook—Fall 2026 Thursdays Series
Thu | Oct 01, 2026 | 6P

Kitchen Confidence—Get Sharp!
Part of the Learn to Cook—Fall 2026 Saturdays Series
Sat | Oct 03, 2026 | 11A

From the Sea
Part of the Learn to Cook—Fall 2026 Thursdays Series
Thu | Oct 08, 2026 | 6P

From the Sea
Part of the Learn to Cook—Fall 2026 Saturdays Series
Sat | Oct 10, 2026 | 11A

From Field and Garden
Part of the Learn to Cook—Fall 2026 Thursdays Series
Thu | Oct 15, 2026 | 6P

From Field and Garden
Part of the Learn to Cook—Fall 2026 Saturdays Series
Sat | Oct 17, 2026 | 11A

Taking Stock—Chicken & Leftovers
Part of the Learn to Cook—Fall 2026 Thursdays Series
Thu | Oct 22, 2026 | 6P

Taking Stock—Chicken & Leftovers
Part of the Learn to Cook—Fall 2026 Saturdays Series
Sat | Oct 24, 2026 | 11A

Comfort—Braises & Beans
Part of the Learn to Cook—Fall 2026 Thursdays Series
Thu | Oct 29, 2026 | 6P

Comfort—Braises & Beans
Part of the Learn to Cook—Fall 2026 Saturdays Series
Sat | Oct 31, 2026 | 11A

Breakfast All Day—Eggs
Part of the Learn to Cook—Fall 2026 Thursdays Series
Thu | Nov 05, 2026 | 6P

Breakfast All Day—Eggs
Part of the Learn to Cook—Fall 2026 Saturdays Series
Sat | Nov 07, 2026 | 11A