Peter Pratt's Inn
Tasted Thursday, November 10, 2011 by Vinomarcus with 731 views
The 17th annual "Duck Dinner" at Peter Pratt's Inn in lovely Yorktown, NY was the site of our groups latest soire. We indulged in a gastronomic orgy of duck served in a myriad of ways. Our group concluded that wines from the Rhone would be an epic match for the little duckies and so it was. Our menu consisted of the following: Hor's d'Oeuvres: Smoked Duck Pizza, Moulard Duck, Prune and Armagnac Dumplings, Grilled Venison and Duck Sausage K'bobs, Lola Duck Rillettes on Toast Points Cornichon Garnish, Peking Duck Quesadilla, Buffalo Duck Tongues 1st Course: Seared Hudson Valley Foie Gras, Sweet Onion Bread Pudding, Quince-Winesap apple Sauce, 2nd Course: Muscovy Breast Roulade, Duck Fried Rice Stuffing, Frizzled Leeks, Orange-Scotch Bonnet Drizzle, 3rd Course: Braised Mallard Ragout, House Made Fettuccini, Burgundy Truffle Ricotta, 4th Course: Pan Roasted Lola Duck, Honey Mustard, Parsnip Puree, Fried Polenta Cube, Haricot Verts, Dessert: Duck Egg Crepes with White Chocolate Mousse, Italian Cheesecake Ice Cream. The dinner was sinfully good and with the Rhone wines was just a stunning match.
This was an epic night and much needed after our horrendous "To-Kalon" fiasco. Next month we celebrate the Holidays with some big guns.
2006 Clos des Papes Châteauneuf-du-Pape Blanc 91 Points
France, Rhône, Southern Rhône, Châteauneuf-du-Pape
Initially a bit too cold as it was very tight. As it warmed a bit there were some great tropical fruit notes, hints of coconut, fresh baked bread and tea leaves. I meant to re-visit at the end of the evening, but we had so many wines it was tough to keep going.
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