Duck Dinner Recap

Thanks to Jimmy for having me guest chef this dinner, it was fun.

The First Course: Smoked Duck Breast with Pea Shoots and Red Mustard Greens, Duck Fat Potatoes, in Buttermilk Dressing. 

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The Salad was Paired with Juliet,  a tart and tasty ale.

A bowl of duck cracklin's, a garnish for the entree.

Slow Roasted Duck, with Asparagus, Fiddleheads, Green Lentils and Port Foie Gras Reduction

The main course was paired with Madame Rose, a complex and slightly sour beer. My personal Favorite of the night

Thanks to Joe Ogrodnek, who helped me out with the event.

Dessert: Salted Caramel Custard with Bourbon Whipped Cream.

Dessert was Paired with Big John, a very yummy stout.