Duck! This Restaurant Week Boston (or, Dine Out Boston), chefs are treating the fowl in all fairness—giving duck its due in a manner of preparations. There’s duck Bolognese to be had, plus duck confit toast, duck liver ravioli, smoked duck breast and duck salad, among others. See below for a few choice representations of the water poultry.
Grafton Street – Duck Bolognese with a poached egg, porcini, Nicoise olive and red wine bucatini
Henrietta’s Table – House maple-smoked and grilled free range duck breast with confit leg and cranberry sauce
Nubar – Duck rillettes with toasted bread, walnut puree and cranberry syrup
Miel Brasserie – Duck confit toast with caramelized onions, goat cheese, honey-roasted pears, arugula and Champagne vinaigrette
Tamo – Duck salad with chicory, frisee, spicy cashews and Seaport honey red wine vinaigrette
