10 Ways to Eat Long Island Duck Today

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.

Newsletter