Being a Chef: Everything But the Quack

Alliance Française de Chicago teaches a class on preparing duck. Preparations include: duck legs simmered in fat (confit), breast meat seared and roasted until it's rosy, and  an entire duck stews until tender enough to spoon over papardelle noodles.
$70/members  $80/non-members  $15/materials fee.
More info here.
Near North.