Can’t Miss (RWB) Dish – Duck

Shuttersotck - Maria Kovaleva

Duck lovers rejoice, Restaurant Week Boston (or, Dine Out Boston) chefs bring duck to center stage, crafting diverse and delicious ways to dine on the bird. There’s plenty of duck leg to be had, plus options like duck magret and apple stuffed duck breast. See below for a sampling of RWB’s fabulous fowl dishes.

Bar Boulud – Confit Duck Leg served with summer bean medley, fava beans, watermelon radish, natural jus

Metropolis Cafe – Garganelli pasta with duck confit, sweet 100 tomatoes, truffled corn cream

La Voile – Duck magret served over sweet potato, oyster mushroom, baby spinach, cherry chutney

Grotto – Apple stuffed duck breast, crispy leg, prosciutto, dried cherries, potato gratin, black truffle aioli, madeira

Solea – Roasted duck leg with berry sauce


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