If it looks like a duck and tastes like a duck…it’s probably a delicious dish on your Restaurant Week Boston menu – if you plan accordingly, that is. Fans of the fowl can find an array of preparations that range from classic French confits to and cassoulets to braises in green curried broth and hearty Bologneses. Scroll down for a sampling of some of the ducky options that await.

The Merchant – Cassoulet with heirloom beans, duck confit, chorizo, pork belly and brioche crumbs

T.W. Food – Duck confit with crispy leg, panzanella, cucumber, farm tomatoes sheep’s milk feta

Elephant Walk – South End – Duck braised in mildly spiced green curry broth with Shanghai noodles, oyster mushroom, shredded cabbage and scallion

Bistro du Midi – Duck Bolognese with garganelli pasta, apples and French feta

Grotto – Apple-stuffed duck breast with crispy leg, prosciutto, dried cherries, potato gratin, black truffle aioli and Madeira

Blue Dragon – Duck lettuce cups with pickled green papaya and sunflower seed satay sauce