Course 05 of 07 · fires at +0:48
Duck
beetroot, blackberry, charred allium
Duck from eastern Long Island, dry-aged fourteen days, roasted on the bone over oak.
Beetroot baked in salt, and blackberries cooked down with the duck's own jus.
Spring onions charred on the grate until they turn sweet.
On the plate.
The ducks hang for fourteen days in the cold room, uncovered, until the skin is dry as paper. Each crown roasts on the bone over oak embers for about forty minutes, turned every few, then rests by the hearth while the legs go into the next morning's stock. The beetroot bakes in a salt crust at the back of the hearth, and the blackberries cook down with the duck's own jus.
Carved at the pass and served on a warm plate with a steak knife.
Where it comes from.
- Ducka duck farm on eastern Long Island40 mi
- Beetroota farm in Riverhead41 mi
- Blackberriesa farm on the North Fork45 mi
If you cannot eat it.
Contains: allium
- No allium
- Grilled radicchio instead of spring onion. Needs 48 hours.
- Vegetarian
- Salt-baked celeriac steak with the blackberry, no jus.
- Pescatarian
- Salt-baked celeriac steak with the blackberry, no jus.
Tell us per guest when you book. The cooks read every note at 16:30.
Poured with it.
Pour 04 of 05, in the wine pairing
Halloway Field, North Fork of Long Island, NY, 2021. By the glass, 21.
In the tea pairing: fermented blackberry and birch.