Elizabeth Large's Top 10 Restaurant Duck Dishes

November 05, 2008|By ELIZABETH LARGE

Here are 10 great restaurant duck dishes. Note that the restaurants are in alphabetical order:


Charred rare duck breast paired with duck confit at Abacrombie near the Meyerhoff


Duck meatballs with braised cabbage, bacon, apples and Calvados sauce at the Brewer's Art in Mount Vernon


Pan-roasted duck breast, roasted root vegetables, speckled butter beans at Charleston in Harbor East


Smooth but assertive duck liver pate at Clementine in Hamilton


Roast duck quarter with a fruity pomegranate sauce at the Carlyle Club in Homewood


Braised duck pizza at Juniors Wine Bar in Federal Hill


Roast duck breast paired with crisp-skinned quail and a cream sauce with morels at the Kings Contrivance in Columbia


Duck fesenjune, orange-poached with a walnut-pomegranate sauce at the Orchard Market & Cafe in Towson


Duck breast with a fresh pear reduction at Osteria 177 in Annapolis


Peking duck at Szechuan House in Timonium

readers talk back

Thai One On in Towson used to have a brilliant Drunken Duck special that was my favorite duck dish of all time.

Posted by: Miles

Elizabeth, I usually enjoy your columns. I'm pretty disgusted with this one, though, since you chose to include the absolutely inhumane foie gras at Clementine. ...

Posted by: Chessie

AHHHH Foie Gras controversy! Loud noises! Yelling! AHHH!

I am huge fan of the duck leg confit at Petit Louis. I've had some fantastic duck dishes at Paolo's in Towson but they are usually specials and not on the regular menu.

Posted by: bryanintimonium

Folks, this is the first time I've posted a comment ever, so please bear with me. My name is Winston Blick and I am chef/owner at Clementine. In response to Chessie's post, we do not serve foie gras. Foie gras is goose liver from ...force-fed geese with a feeding tube. What I make and serve is duck liver pate. Our duck livers are from ducks that are naturally raised for meat. I feel that we're being more responsible by using as much of the duck as possible. I feel that by using as much as we can of any creature we respect it more. ....Thanks for listening to me yammer, now back to the kitchen.

Posted by: Winston Blick

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