Go ahead and get fancy when it comes to your poultry choice; duck makes plenty of tasty appearances during Restaurant Week Boston (or Dine Out Boston). You can have it maple-smoked and grilled, confited and added to fried rice (with a crispy XO duck egg, no less) or adorned with blackberry puree, roasted figs and seasonal mushrooms. Take a peek below to see some of the other options and get a few of your fine-feathered, bird-loving friends together for dinner.
Blue Dragon – Duck confit fried rice with seasonal vegetables and crispy XO duck egg
Henrietta’s Table – House maple-smoked and grilled free range duck breast and confit leg with port wine reduction and fresh cherries
Ma Maison – Duck leg confit and duck sausage
Marliave – Duck liver ravioli with sweet-n-sour onions, brown butter and capers
Talulla – Rohan duck breast with blackberry puree, roasted fig, summer mushroom and farro
