Long Island duck is our fourth of the 11 Ingredients of the Day, and this week, courtesy our Eat Drink Local Week restaurant partners, you can find a duck confit dish at Back Forty with port and concord grape sauce and risotto, or at BAMcafe they’re doing duck with herbed spaetzle and apple cider sauce. Dizzy’s Club Coca-Cola will be serving a duck and andouille etoufee with a “dirty rice pilaf” and Henry’s will have a second course of duck breast with smoked wheat berries, hen of the woods mushrooms, butternut squash and dried cherry compote. At Mas, find a smoked duck breast cured with pepper, juniper and coffee or a pan-roasted breast with garlic sausage; Brussels sprouts, barberries and toasted walnut emulsion at the North Fork Table and Inn, paired with a Lenz Merlot/Cabernet Franc from Peconic, Long Island. Or order a duck-ricotta-fig pizza at Radish, a breast with quinoa, swiss chard and tomato chutney at Rye, or a cold-smoked duck panini with local rhubarb chutney, house-smoked tomatoes, arugula and goat cheese at Ted & Honey. Plus The Green Table will have a $30 pixe fix lunch with grilled duck, a local grain salad and apple cider reduction and a $45 prix fixe dinner of grilled duck with local squash ratatouille and red wine demiglace.
10 Ways to Eat Long Island Duck Today
