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© Copyright 2007 Joe Jurgielewicz & Son All Rights Reserved
P.O. Box 257, Shartlesville, PA 19554 610-562-DUCK
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February 22, 2010 Duck and Wine Night at the Bourbon Steak
In the kitchen, there were many tasks that needed to be accomplished before the night would begin. The duck breasts had been prepped and were ready to be cooked later in the evening. Executive Chef David Varley worked with several of his sous chefs to create the perfect dessert dish. The end result would be a surprise later in the evening.
The festivities started at seven. The private dining hall was only open to exclusive VIP guests of the Bourbon Steak. The whole crowd was excited and anticipated a night they would always remember. Once everyone acquainted, the canapés started to be served as the guests continued to conversate. These included duck prosciutto, peanut potatoes, black truffle, spiced duck consommé, sweet and sour duck dumpling, crispy duck crackling, garum masala, yogurt duck confit rillete, pickled mustard seeds, and shaved cornichon. These were only a taste of the meal that waited.
Once everyone was organized to sit and dine, the five course meal’s first dish was served. The duck “demi galantine” red wine prunes with Tokyo turnips was the premiere dish. Between each dish, Jasmine Hirsch of Hirsch Winery introduced a new wine to taste. After she would say a few words, Dr. Joe explained in detail about ducks. Duck confit choux farcis with foie gras emulsion follow the premiere dish. The exquisite taste with the addition of the flavorful foie gras left guests hungry for more. Next was the sunchoke agnolotti, tongue, gizzards, and black trumpets. The original taste was a wonderful prelude to the main course which consisted of spiced duckling, quince, black barley, and braised Swiss chard. A piece of the duckling with a touch of foie gras just melts in your mouth. The dish was quite exceptional.
The finale of the night was Chef Varley’s masterpiece. The duck egg-vanilla custard, stuffed kumquats, and lillet glass all in one dish. The hard work Chef Varley put in to this delicacy was well rerwarded. The dessert ended a fantastic evening filled with interesting conversation and incredible food.
February 22, 2010 Duck and Wine Night at the Bourbon Steak
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610-562-DUCK | www.TastyDuck.com
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