Seattle – RN74 Guest Chef Series

Join us in a celebration of Pleasant View Farm Duck from Puyallup, Washington. Chef David Varley will welcome Chefs Ethan Stowell (Stowell Restaurants), Greg Denton and Gabrielle Quiñónez (Ox Restaurant)  for an unforgettable six-course meal with wine pairings from WT Vitners, selected by our own Jeff Lindsay-Thorsen.

When they said a meal celebrating duck, they really meant it. Was surprised by the size of the heart initially since a duck isn’t that much bigger than a chicken until you remember one migrates thousands of miles and the other can get a foot off the ground with a lot of effort. Having three different chefs kept the meal from being boring and for the most part the wine was excellent and paired quite well with the course.

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Grilled duck heart with fermented garlic chimichurri

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Duck pate & mousse parfait

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Oyster & foie gras crepinette

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Duck tongue taquito

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Foie gras terrine: haricot vert and button mushroom salad, crispy shallot, thyme duck juice (my favorite course and the best foie gras terrine I’ve had since the Laundry back in 2003.

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Smoked duck breast: watercress, navel orange, radish. Thankfully was able to get this without the beets listed on the menu. The duck was very smoky, got a hint of beef jerky while chewing it.

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Duck leg confit: bacon fat pistou, cherry, summer squash, black olive mustard.

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Seared duck breast: roasted figs, morels, 25 year balsamic

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Grilled duck morcilla: date molasses, lentils, hazelnuts.

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Duck skin truffle with hazelnut praline, duck blood and cherry macarons, duck fat madeleines

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