Join Slow Food NYC for our annual all-duck, competitive chef cook-off & tasting event, hosted this year at the Institute of Culinary Education. Competing chefs will serve up all manner of creative, delectable dishes featuring local, heritage duck provided by Union Square Greenmarket vendor Hudson Valley Duck Farm.
From peking duck and duck banh mi to duck ragu and duck liver mousse, taste your way through a menu of unique recipes available only at the Duck-Off! See below for the full chef line up and menu. Delicious duck-forward charcuterie will also be provided by Hudson Valley Duck Farm, along with handmade artisanal beer from La Birra di Meni, local brews from the Brooklyn Brewery, and a signature duck cocktail designed by ICE's Director of Beverage Studies Anthony Caporale. This Duck Confit Old Fashioned will feature a duck fat washed rye whiskey from Tuthilltown Spirits, Roxbury Mountain Maple, and a Hudson Valley duck bacon garnish!
Craft beer, wine, and cider will be available for enjoyment to accompany these tasty duck dishes. Guests must select the ticket option that "includes beverage" to receive two drinks during the course of the event.
Guests will vote on their favorite dish, and prizes will be awarded for both the Judges' Choice and People's Choice awards. This year's esteemed panel of judges includes Heritage Radio Network host Jimmy Carbone, Chef Frank Proto of the Institute of Culinary Education, Slow Food NYC board member Branka Ruzak, and Duck Off Creator & SFNYC Chapter Founder Ed Yowell III. Prizes generously donated by Anolon Cookware.
If you love duck, then this farm-to-fork tasting event is the place to be!
The annual Duck-Off is sponsored by Slow Food NYC friends Hudson Valley Duck Farm and the Institute of Culinary Education.
Thanks to our growing list of competing chefs:
- Tony Glanzman & Michael Whitton, Consider Bardwell Farm & Hudson Valley Duck Farm - Rillettes Marocaines
- Guillaume Ginther, Le Coq Rico - Glazed Spiced Duck with Creamy Rice
- Tracy Grenville, Competitive Chef - Duck Roulade
- John Hutt, Museum of Food & Drink - Pressed Duck on Toast
- Christopher James, Competitive Chef - Cavatelli Con Ragu D'Anatra
- Michael Kempner, Scott Shanesy & Corey Gray, She Wolf Bakery - Duck Banh Mi
- Gisselle Madariaga, Competitive Chef - Duck Fat Caramel with a Cherry Curd
- Omar Tungekar, Competitive Chef - Duck Wontons
- Lynn Ripley, Recipe Developer - Peking Duck meets Banh Mi
- Collin Wagner, Achilles Heel - Duck Liver Mousse with Preserved Cherry Blossoms and Sourdough Bread
If you are a Chef who wishes to compete in this judged duck dish derby, contact Christina Ermilio at email@example.com. Note, Hudson Valley Duck Farm will provide duck at no charge for your dish.
Proceeds from this event will support Slow Food NYC Urban Harvest, our program of good food education for New York City youth at our summer, tuition-free, educational urban farm in East New York, Brooklyn and at 13 schools in the South Bronx and East Harlem, on the Lower East Side, and in Brooklyn. Urban Harvest activities include edible gardens, cooking classes, field trips, good food courses, farm-to-cafeteria days, and student run “farm stands” offering fresh, local produces. Each year, Urban Harvest programming reaches over 2,000 children.
Photo Credit: Clay Williams