Liberty Duck and Bandol Pairing Dinner

In-PersonMission, San Francisco


Banquet (20+ Guests)
french, californian
Local, Organic
Over my last several years cooking at some great restaurants in San Francisco, I've worked with a lot of duck. I've cooked duck and duck products from all of the major suppliers in the Bay Area, and nothing that I've found compares in quality to what we can get from Liberty Duck in Sonoma. So in honor of that great product, as well as some wine we're interested to drink (more on that in a moment) we're throwing a Liberty duck wine pairing dinner. Now for the wine. Southern French wines, and specifically Bandol, a region all the way to the South of Provence, are a natural pairing for duck. They are rustic, rich and stand up well alongside these very classic French preparations. Not to mention that John has a double magnum of some very nice 18-year-old Bandol that he's excited to share with the table.

Menu detail

welcome cocktail
Our favorite way to start off a good meal.
duck charcuterie
mixed charcuterie platter: country paté with dried figs potted duck liver paté with sauternes gelée and fleur de sel duck proscuitto homemade jam, whole grain mustard, pickles 2015 Chateau Pradeaux rosé
frisée and escarole salad
frisée, escarole hearts, crispy confit duck, blood orange, sherry vinaigrette 2014 Domaine du Bagnol Cassis Blanc
duck breast with cherry sauce
Small Plate
roasted-spiced duck breast, root vegetables, dried cherry reduction 2011 Chateau Pradeaux Bandol
duck cassoulet
duck leg confit and sausage, shelling beans, olive tapenade 1998 Chateau de Pibarnon Bandol
Mille Fueille
classic fresh dessert of puff pastry and bright lemony custard

Liberty Duck and Bandol Pairing Dinner

In-PersonMission, San Francisco
(Exact Address will be shared upon purchase.)