Quack, Quack – All Duck, All Night!

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”!

First Course 
Foie Gras Mousse – leek confit, baked apple,  pancetta

La Fleur Renaissance Sauternes 2011

Second Course
Charcuterie – smoked duck breast, duck and cherry pate, duck speck

Duckhorn Decoy Chardonnay Sonoma 2013

Third Course
Duck Confit Crepes – orange creme fraiche, pomegranate, bitter chocolate

Dierberg Pinot Noir Santa Maria Valley 2010

Fourth Course
Crispy Duck Breast – mushroom risotto

CVNE Vina Real Rioja Alavesa Crianza 2009

Fifth Course
Caramelized Duck Fat & Fleur de Sel Ice Cream – shortbread cookie (in the shape of a duck!)

Gruet Brut Methode Champenoise NV

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