Duck..... It's Whats for Dinner

After a long absence from the American food scene, duck is making a big comeback. And why not? Well-prepared duck is tasty and very healthy. Both domestic and wild duck are an excellent source of iron and protein. Too, fresh duck is found in many supermarkets and specialty food stores from late spring until early winter. 

And who doesn’t like to try something other than chicken or beef now and then?

Where can you try this tasty treat on the Emerald Coast?


Catch Executive Chef Bruce McAdoo at Seagar's Prime Steaks and Seafood. Chef's one of a kind Hudson Valley Foie Gras is Grade A+ duck liver pan-seared with caramelized granny smith apples. This amazing dish is served with a hint of lavender honey and white truffle oil on grilled Tuscan bread. YUMMMM- E!


Check out Fire, a restaurant in Grayton Beach, FL. Fire's Smoked Maple Leaf Farms Duck Breast is a delight. Country Ham “Cassoulet”  smothered Kale topped with port syrup.