Spanning a variety of cultures and cuisine, duck is showing up on restaurant menus all over the Twin Cities. Chefs like Meritage's Russell Klein, 112 Eatery's Isaac Becker, and many more around town are showcasing the versatile bird in a number of ways. From foie to pho, banh mi to brunch, there's a duck dish for everyone. So without further ado, we present 13 must-try duck dishes in Mpls/St. Paul mapped in roughly geographic order.
Did we miss your favorite duck dish? Let us know in the comments.
The Linden Hills specialty butcher shop just started serving duck banh mi: Au Bon Canard duck tenderloin, pork rillettes, pickled carrots, jalapenos, cucumbers, cilantro, and tarragon aioli, all served on a Rustica baguette.
If you are looking for something rich and ducky to start your day, look no further than the duck brioche at Icehouse: duck confit simmered in gravy and tucked, toad-in-a-hole style, into a square of brioche, topped with a fried egg and seared foie gras.
112 Eatery has long done their own version of the Vietnamese sandwich with a duck pate banh mi, with generous portions of pate, pickled veggies, cabbage, and cilantro served in a baguette. [Photo]
Landon Schoenefeld and company are doing duck three ways with the, wait for it, Duck X3. A trio of leg, breast, and foie is paired with savoy cabbage, black trumpet mushrooms, daikon, rice noodles, and apricot.
The Bachelor Farmer's Sunday brunch menu includes the breakfast sandwich, with duck sausage, a fried chicken egg, sauerkraut, maple-glazed red onions all served on a buttery brioche bun with a side of bib lettuce in a champagne vinaigrette.
Over at Mona, you'll find Duck Pie on the menu, featuring duck confit, foie gras, lentils, thyme, and leeks, baked in a pie and served with mixed green salad and a balsamic cranberry sauce.
The Japanese eatery offers duck shio ramen but you'll have to be quick as it is limited and sells out. If you make it in time, you'll get a bowl of Chinese-style roasted duck, glazed with honey and plum, mushrooms, mustard greens, scallions, in shio chicken broth, with marinated soft boiled eggs, and fresh ramen noodles.
The downtown restaurant just added a duck BLT to the menu, with pan-seared Wild Acres duck breast, lettuce, tomato, candied duck bacon, and Dijon mustard, sandwiched in a waffle and served with rosemary maple syrup.
The Mill NE is serving up duck and lobster potstickers. Duck and lobster meat potstickers are topped with foie gras, a tamarind soy caramel sauce, and served on a bed of wakame.
Republic recently rolled out a new menu which includes the brand new duck burger. The ground duck patty is topped with a soy-ginger slaw and a side of peanut sauce. Available at both locations.
The St. Paul restaurant is doing a Wild Acres duck pho with duck 3 ways: thin sliced duck breast, duck meatballs, and duck confit. All served in broth, with noodles and a side of sprouts, Thai basil, and jalapeno.
Minnesota ingredients meet Korean flavors with the St. Paul spot's duck breast. Chef JD Fratzke takes locally-sourced duck and pairs it with house-made kimchee, seared Brussels sprouts, turnips poached in duck fat, kimchee-beet puree, pickled walnuts, and shredded duck confit.
The Linden Hills specialty butcher shop just started serving duck banh mi: Au Bon Canard duck tenderloin, pork rillettes, pickled carrots, jalapenos, cucumbers, cilantro, and tarragon aioli, all served on a Rustica baguette.
If you are looking for something rich and ducky to start your day, look no further than the duck brioche at Icehouse: duck confit simmered in gravy and tucked, toad-in-a-hole style, into a square of brioche, topped with a fried egg and seared foie gras.
112 Eatery has long done their own version of the Vietnamese sandwich with a duck pate banh mi, with generous portions of pate, pickled veggies, cabbage, and cilantro served in a baguette. [Photo]
Landon Schoenefeld and company are doing duck three ways with the, wait for it, Duck X3. A trio of leg, breast, and foie is paired with savoy cabbage, black trumpet mushrooms, daikon, rice noodles, and apricot.
The Bachelor Farmer's Sunday brunch menu includes the breakfast sandwich, with duck sausage, a fried chicken egg, sauerkraut, maple-glazed red onions all served on a buttery brioche bun with a side of bib lettuce in a champagne vinaigrette.
Over at Mona, you'll find Duck Pie on the menu, featuring duck confit, foie gras, lentils, thyme, and leeks, baked in a pie and served with mixed green salad and a balsamic cranberry sauce.
The Japanese eatery offers duck shio ramen but you'll have to be quick as it is limited and sells out. If you make it in time, you'll get a bowl of Chinese-style roasted duck, glazed with honey and plum, mushrooms, mustard greens, scallions, in shio chicken broth, with marinated soft boiled eggs, and fresh ramen noodles.
The downtown restaurant just added a duck BLT to the menu, with pan-seared Wild Acres duck breast, lettuce, tomato, candied duck bacon, and Dijon mustard, sandwiched in a waffle and served with rosemary maple syrup.
The Mill NE is serving up duck and lobster potstickers. Duck and lobster meat potstickers are topped with foie gras, a tamarind soy caramel sauce, and served on a bed of wakame.
Republic recently rolled out a new menu which includes the brand new duck burger. The ground duck patty is topped with a soy-ginger slaw and a side of peanut sauce. Available at both locations.
The St. Paul restaurant is doing a Wild Acres duck pho with duck 3 ways: thin sliced duck breast, duck meatballs, and duck confit. All served in broth, with noodles and a side of sprouts, Thai basil, and jalapeno.
Minnesota ingredients meet Korean flavors with the St. Paul spot's duck breast. Chef JD Fratzke takes locally-sourced duck and pairs it with house-made kimchee, seared Brussels sprouts, turnips poached in duck fat, kimchee-beet puree, pickled walnuts, and shredded duck confit.
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