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Study of...Duck!photo

At Stowe Mountain Lodge, we are celebrating the wonderful culinary treasure of the duck in our "Study Of" culinary series. The parts that are mainly used to obtain duck meat are mostly the legs and the breast of the bird. The leg meat is usually fattier as compared to the breast meat, so it lends itself to the famous French dish Confit de Canard.

 Liver of duck (Foie Gras) is also considered a specialty. Duck meat is a highly versatile meat that can be easily incorporated in any recipe that calls for poultry.

At Stowe Mountain Lodge’s Solstice restaurant, we will be showcasing duck in multiple preparations through September. 

We will be making a Pâté de Canard with cognac infused onions, which is one of my favorite duck recipes. 

We will confit the leg meat and toss it with frisse lettuce and house preserved orange vinaigrette.  We will marinate the breast meat, then grill and serve it with white corn polenta and bitter cherry puree for an exquisite sampling of tastes. 

Please come and join us for these wonderful recipes and more.    

 From our Mixologists:

In conjunction with The Study of Duck culinary feature, we have chosen beverages to be incorporated into this celebratory series. 

We have selected two wines to be featured By the Glass, along with 1 cocktail to pair with the dishes that we will feature in September:

                • St Francis Sonoma County Chardonnay

                • St Francis Sonoma County Cabernet Sauvignon

                • Fonseca Bin 27 Ruby Porto

Bin 27 Martini

2 oz. Fonseca Bin 27 Porto
1 oz. Vodka
.5oz. Cranberry Juice
Lime Wedge

Combine all ingredients into an ice filled shaker. Shake and strain into a chilled martini glass. Garnish with a lime wedge.

 Enjoy! And please do come see us at Sosltice Restaurant and Hourglass Lounge through September to celebrate all that duck has to offer for an extraordinary lunch and dinner experience in a beautiful setting.  


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