Duck lovers rejoice, Restaurant Week Boston (or, Dine Out Boston) chefs bring duck to center stage, crafting an array of diverse and delicious ways to dine on the bird. There’s plenty of duck leg to be had, plus options like rohan duck soup and duck liver ravioli. See below for a sampling of RWB’s fabulous fowl dishes.
Aquitaine – Crispy duck confit with potato pave, glaced vegetables and sherry roy reduction
Harvest – Rohan duck soup with root vegetables, roasted broth and fresh herbs
Henrietta’s Table – House maple smoked and grilled free range duck breast, confit leg, cranberry preserves and a port wine reduction
La Voile – Duck a l’orange served with fingerling potatoes and mushrooms on a spinach medley with an orange and honey glaze
Marliave – Duck liver ravioli with sweet-n-sour onions, brown butter and capers
