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
