ONLY Lovers of Duck attended this dinner – because we had duck in ALL FIVE COURSES (that’s right – dessert included) matched to tasty wines!
We challenged Chef Kevin Costa to make us an entire dinner with duck in each course. Of course it is no mistake that we chose to challenge the chef at a restaurant named “The Crested Duck”!
Foie Gras Mousse – leek confit, baked apple, pancetta
La Fleur Renaissance Sauternes 2011
Charcuterie – smoked duck breast, duck and cherry pate, duck speck
Duckhorn Decoy Chardonnay Sonoma 2013
Duck Confit Crepes – orange creme fraiche, pomegranate, bitter chocolate
Dierberg Pinot Noir Santa Maria Valley 2010
Crispy Duck Breast – mushroom risotto
CVNE Vina Real Rioja Alavesa Crianza 2009
Caramelized Duck Fat & Fleur de Sel Ice Cream – shortbread cookie (in the shape of a duck!)
Gruet Brut Methode Champenoise NV