Chef Christopher Coombs and his team in the Beard House kitchen
Truffle-Studded Duck Liver Pâté with 61-Degree Celsius Asian Pears
Behind the scenes in the Beard House kitchen
Duck Neck Sausage with Duck Neck Skin, Apple Mostarda, and Smoked Baby Shiitakes
Crispy Duck Head Cheese à l'Orange
Behind the scenes in the Beard House kitchen
Crispy Duck Confit Pavé with Cranberry Emulsions, Acacia Honey–Torched Figs, and Frilly Mustard Greens
Duck Offal Cappelletti with Duck Heart, Duck Kidney, Georgia Candy Roaster Squash, Hen of the Woods Mushrooms, and Tuscan Kale
Périgord Black Truffle Soup with 90-Minute Duck Egg, Duck Bacon, Leeks, and Pecorino
Behind the scenes in the Beard House kitchen
Spiced Long Island Duck Breast with Lentils du Puy, Arugula, Foie Gras–Stuffed Prunes, Prune–Port Gastrique, Baby Turnips, and Duck Jus
Fizzy Pomegranate Shooters with Caviar and Champagne
Milk Chocolate–Sour Cranberry Crémeux with Maple Sablé, Maple Sponge Cake, and Graham Cracker Glace
Take-Home Gift > Duck Fat Pâtés de Fruits, Chai Truffles, Earl Grey Bonbons, and Apple–Caramel Macaroons
Dinner

Duck and Burgundy Extravaganza

Christopher Coombs

Deuxave, Boston

Pastry Chef Giselle Miller and General Manager/Sommelier Jason Irving
Deuxave, Boston

If you believe that the finest of fowl deserves to be enjoyed with only the most exquisite of wines, you're in luck: we've tapped the team from Boston's chic Deuxave restaurant to prepare a sumptuous bill-to-tail feast complemented with some of Burgundy's finest bottlings.

 

Event photos taken by Tom Kirkman.

Related Info:

MENU

  • Hors d'Oeuvre

    • Corned Duck Tongue Reubens
    • Truffle-Studded Duck Liver Pâté with 61-Degree Celsius Asian Pears
    • Duck Neck Sausage with Duck Neck Skin, Apple Mostarda, and Smoked Baby Shiitakes
    • Crispy Duck Head Cheese à l'Orange
    • Stained Glass Foie Gras Torchon with Marcona Almond Variations and Quince
    • Champagne Laurent-Perrier Brut L-P NV
  • Dinner

    • Crispy Duck Confit Pavé with Cranberry Emulsions, Acacia Honey–Torched Figs, and Frilly Mustard Greens
    • Domaine Michelot Meursault 2009
    • Duck Offal Cappelletti with Duck Heart, Duck Kidney, Georgia Candy Roaster Squash, Hen of the Woods Mushrooms, and Tuscan Kale
    • Domaine Faiveley Clos Des Myglands Mercurey 1er Cru 2009
    • Périgord Black Truffle Soup with 90-Minute Duck Egg, Duck Bacon, Leeks, and Pecorino
    • Domaine Perrot-Minot Gevrey-Chambertin 2008
    • Spiced Long Island Duck Breast with Lentils du Puy, Arugula, Foie Gras–Stuffed Prunes, Prune–Port Gastrique, Baby Turnips, and Duck Jus
    • Domaine Jean-Marc Bouley Vieilles Vignes Volnay 2009
    • Fizzy Pomegranate Shooters with Caviar and Champagne
    • Milk Chocolate–Sour Cranberry Crémeux with Maple Sablé, Maple Sponge Cake, and Graham Cracker Glace
    • M. Chapoutier Banyuls 2009
    • Take-Home Gift > Duck Fat Pâtés de Fruits, Chai Truffles, Earl Grey Bonbons, and Apple–Caramel Macaroons

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Sat, 11.10.2012
  • 7:00 PM
  • The Beard House map
  • Members $155 / General Public $205
  • Call 212.627.2308 to reserve
 
 
 

March 2013

S M T W T F S
24
25
26
27
28
1
2
 
 
 
 
 
Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
3
4
5
6
7
8
9
Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
10
11
12
13
14
15
16
 
Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
17
18
19
20
21
22
23
 
Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
24
25
26
27
28
29
30
 
 
Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
31
1
2
3
4
5
6
 
 
 
 
 
 
 
JBF Kitchen Cam