Liberty Farms duck two ways: pan-roasted breast and Bing cherry-sausage-stuffed neck with arancini neri, parsnip puree, and sugo
It’s a classic, and in Chef Rhodehamel’s words, “old school” preparation where the neck of the duck is used as the sausage casing. It’s hard to get ducks with the neck skin intact, but due to our close relationship with Liberty Farms, we were able to put in a special request for this particular dish. Not only is this a great way to use the whole bird but…hello, crispy duck skin on the outside and that extra layer of fat on the inside makes for an outrageously tasty sausage.
ON THE MENU: NOW