Departure Duck MonthTuesday, December 18, 2018
Departure Restaurant + Lounge, Portland, OR
The Return of the Quack is back and coming in hot. Eight years ago, Chef Gregory Gourdet was tasked with creating a large, celebratory dish for Departure Portland. He began researching techniques he picked up from the Chinese staff he worked with back in New York City. After a little intermittent testing between roast duck and a Peking duck – the Departure Duck was born. A maple leaf duck, cured in seven spice overnight, blanched in honey and Chinese wine, then air dried for four days, roasted and glazed again with more honey daily; since, the duck technique has never changed. Each duck experience is $119 for three courses and sides, it requires 10 cooks and a chef to get to as soon as possible! your table. Duck Month has become a tradition for many in Portland and our family at Departure; it consumes our lives and we would not have it any other way. There are only a few ducks prepared on the side daily, so we suggest reserving.