While 2016 is the Chinese year of the monkey, in Edmonton restaurants it’s the year of the duck. Finding its way, in a multitude of forms, onto the menus ofEdmonton’s hippest and most popular restaurants, check out the following duck dishes to whet your appetite for this rich, fatty poultry. [Image credit: iStock.com/ALLEKO]
Edmonton’s most infamous brunch spot, Blue Plate Diner’s eggs beneduckt (a benny made with house duck confit, barbecue sauce and jalapeño hollandaise) landed them a stellar review in The Edmonton Journal, and they are frequently on best brunch lists for the city. But brunch isn’t the only place at the Blue Plate to offer up delectable duck dishes; lunch and dinner boast the bison and duck confit burger – Alberta bison mixed with duck confit, roast garlic ailoli and blueberry mustard. And, you can also score crispy duck wings glazed with sweet sriracha sauce as a dinner appetizer.
Gold Medal Plates winner Jan Trittenbach’s fabulous little 124 Street gem, Solstice Seasonal Cuisine, has an ever-changing menu inspired by each season. This summer, their menu serves up a mouthwatering duck confit served with roasted garlic potatoes, chard and market vegetables, all complemented with a zingy raspberry reduction.
The always inviting Canteen, on 124 Street, offers duck-loving foodies two opportunities to satisfy their craving: lunch and dinner. For lunch, try the confit duck leg with fingerling potato, snap peas, market carrots, black garlic and pumpkin seed. At dinner, you’ll find savoury duck pastrami offered on their share plate, alongside cornbread, cherry molasses smoked arctic char, pickles, toast with bacon marmalade, buckwheat blini and pecorino cheese.
Toast Fine Catering’s chef Spencer Thompson opened up Alberta Hotel Bar and Kitchen in late 2015, and it’s received rave reviews for the inspired food and the creative cocktails. Doing something a little different, Alberta Hotel Bar and Kitchen offers savoury duck breast paired with sweet roasted pears, carrot purée and Brussels sprouts.
An Edmonton mainstay, Whyte Avenue’s Packrat Louie serves up some of Edmonton’s finest foods. Among their Atlantic cod, seared pickerel, beef tenderloin, rack of lamb and seared salmon, you’ll find their Brome Lake Duck Breast. It’s a decadent dish complemented by house made fries, caper-tarragon mayo and olive sauce.
Frequently voted as Edmonton’s best restaurant, RGE RD sources their meats locally and always preparing superior food in interesting and delicious ways. Try their infamous duck dish: Four Whistle Farms Duck Breast paired with savoury potato gnocchi, a black garlic puree, salt roasted beets and grilled cabbage leaves.
Jasper Avenue’s popular Bistro Praha is known for their perfect people watching windows and their classic Czech cuisine. Among their authentic goulash, their cabbage soup, and their Weiner schnitzel, you’ll find perfectly roasted duck (or goose, if you prefer) accompanied by bread dumplings and sauerkraut.
Whyte Avenue’s Ampersand 27 mixes up both familiar and far away flavours in their vast and varied menu offerings. From charcuterie to pizza, they are passionately local and support regional providers as much as possible. They offer both a nice, crisp and fresh Asian duck salad seasoned with sesame and hoisin and paired with radishes and slaw or a larger meal of duck lacquered leg with duck fat potatoes, peach and white tea celeriac purée.
A traditional, family-style Italian restaurant in Edmonton’s west end, Vivo is favoured for their generous dishes, rich with flavour and rife with comfort. Vivo serves up classic pastas like spaghetti with Bolognese sauce alongside toothsome dishes like duck breast and leg with black garlic pesto, grilled blood orange and cannellini beans.
A Whyte Avenue staple and hotspot, the Continental Treat is an Edmonton favourite. This eastern European restaurant serves the best dill pickle soup in town, not to mention killer schnitzel, filet mignon with various sauces, stroganoff and, of course, slowly roasted duck legs with a pinot noir demi-glace accompanied by kopytka (potato dumplings) and hot red cabbage.