Events / Dinner

Duck and Burgundy Extravaganza

Sat, November 10, 2012

8:00 PM
The Beard House
Member Price: $155 Public Price: $205 Phone: 212.627.1111
Reservations Policy

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.


  • 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

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