Duck and Dumpling
Once again, my venture to the duck didn’t disappoint. David is doing a new small app that he’ll occasionally send out from the kitchen. Hopefully this one will make the next version of the menu. This app is made of the following: fresh crab, edamame, peeled orange chunks and red onion. The whole thing is drizzled with a balsamic vinaigrette. This small salad epitomizes summer and exudes freshness. The balance of the orange and the vinaigrette with the firmness of the edamame and crab meat makes this work exceptionally well. Perhaps next time you’re in you’ll get lucky and David will send some out.
My main course is one of my all time favorites at the duck. Pineapple Calamari. The calamari in this dish is scored so it curls up a bit when it’s quick woked with a mix of bell peppers. A sweet pineapple sauce and small chunks of pineapple are then mixed in. The course is then served in a hollowed out pineapple shell. I really enjoy this, the calamari is light and refreshing, nothing chewy here. I’m generally not a cooked pineapple fan, but this is one dish I never miss when it’s on the special’s list.
-Matt