Ducks fly together, which is why you’ll find a tasty flock of waterfowl options on the Restaurant Week menus. Boston chefs are getting down with mallards and more in dishes like duck-prosciutto, duck confit, duck carpaccio and pan-roasted Long Island duck. Paddle over to one of the spots below for something to quack about.

Back Deck – Grilled duck leg with sweet chili sauce and spicy Thai pineapple salad with peanuts

Bistro 5 – House-cured duck prosciutto with foie-gras crème brulee, red-wine poached pear, walnuts and arugula

Nubar – Brandied duck liver mousse with whole grain mustard, balsamic-glazed grilled onion, baby tatsoi and toast

Precinct – Duck confit with beet risotto, wild ramps and Cloumage cheese

State Street Provisions – Duck carpaccio salad with citrus, spiced hazelnuts and soy-ginger vinaigrette

Zephyr on the Charles – Pan-roasted Long Island duck breast with blueberry gastrique and citrus quinoa