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
 
 
 

April 2013

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Under the Sea Tue, 04.02.2013
 
Beard on Books Wed, 04.03.2013
 
Boston Seafood Celebration Wed, 04.03.2013
 
 
Modern Debut Fri, 04.05.2013
 
French Creole Meets Italian Sat, 04.06.2013
 
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Spring Elegance Mon, 04.08.2013
 
Three-Star Italian Tue, 04.09.2013
 
Enlightened Eaters Wed, 04.10.2013
 
Lambs and Clams Wed, 04.10.2013
 
Rioja Celebration Thu, 04.11.2013
 
Rocky Mountain Retreat Fri, 04.12.2013
 
 
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Baker’s Brunch Sun, 04.14.2013
 
Memphis Sun, 04.14.2013
 
Luxury Sonoma Tue, 04.16.2013
 
Chicago Michelin Star Wed, 04.17.2013
 
Comfort Me with Spring Thu, 04.18.2013
 
Aegean Idyll Fri, 04.19.2013
 
Providence Heritage Sat, 04.20.2013
 
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27
 
Modern Italian Mon, 04.22.2013
 
 
Savoring Thai Flavors Wed, 04.24.2013
 
Market-Fresh Montauk Thu, 04.25.2013
 
 
Peruvian Panache Sat, 04.27.2013
 
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Sierra Nevada Foothills Tue, 04.30.2013
 
 
 
 
 
JBF Kitchen Cam