Ducks — they’re trying to kill you. Much as apes and unicorns fought for dominance, ducks and humans are in an age-old war to rule Earth. We have the upper hand for now, but if we don’t continue hunting and devouring these waterfowl, it will be us waddling around the park, begging for bread. Here are a few great duck dishes to help mankind continue its reign.
— by Greg Elwell, photos by Mark Hancock and Garett Fisbeck
Golden Phoenix
2728 N. Classen Blvd.
524-3988
It’s a well-known fact that ducks, like the cast of Jersey Shore, love tanning. So, when you see the roast duck at Golden Phoenix, know that this is basically a dream come true for our de-feathered friends. Served with buns on the side, this quacktastic dish is sure to fill you to the bill and energize you for club- hopping with Snooki.
Paseo Grill
2909 Paseo St.
601-1079
You had me at “cracklins.” The big pile of tossed greens is nice, and the slices of medium-rare duck breast are exquisite, but the true delight of Paseo Grill’s Maple Leaf Farms Duck Salad is in the crunchy bits of fried duck skin. Finally, a salad with what we all really crave: lots of meat and skin! Now, who’s coming with me?!
Canton Restaurant
2908 N. MacArthur Blvd.
946-8512
Why is chicken the bird we’re always frying? Sure, your weird uncle might try to fry a turkey on Thanksgiving and accidentally set the yard on fire, but mostly it’s chicken that gets a hot oil bath. Well, no more! Canton Restaurant has taken a bold stand, batter-dipping its duck before frying it up to a dark, crispy brown and slathering it with gravy and almond slices.
Covell Park
1200 W. Covell Road, Edmond
285-1720
Covell Park, the new sister restaurant to 23rd Street’s popular Guernsey Park, has a similar menu in a new venue. With the same high-quality service and presentation, it’s a real treat to chow down on its gorgeous duck salad. Served almost like a seared ahi tuna, it has a big flavor and satisfying heft that will turn anyone into a duck lover.
The Mantel Wine Bar & Bistro
201 E. Sheridan Ave.
236-8040
The Pot Union has been hard at work trying to get equal treatment under the law for years, yet they can’t make inroads against the powerful Pan Lobby’s influence. Who has even heard of Pot-Seared Duck Breast? Not the folks at The Mantel, where its Pan-Seared Duck Breast is served with an intoxicating chipotle raspberry beurre rouge and perfectly cooked mushroom jasmine rice.
Packard’s New American Kitchen
201 NW 10th St.
605-3771
I don’t think you’re ready for this jelly. Well, it’s not really jelly. Actually, it’s duck rillette, which is delicious duck meat poached, salted and cooled with fat to form a flavorful spread. And with creole mustard, cherry compote and caper berries, it might be too much goodness for most mouths to bear. Still, if you think you’re ready, head over to Packard’s and start spreading the news.
Rococo
12252 N. May Ave.
212-4577
Ugh. Men. Why are they so obsessed with a duck’s looks and not with what’s on the inside? Let those superficial dudes eat duck breast while you pay attention to something more meaningful: its liver. Rococo rolls its smooth duck liver mousse in pistachios and serves it up with crackers, relish, onions, marmalade and more for a sophisticated take on the duck’s inner beauty.
Print headline: Devious ducks
