Chef: Jeremy Bialker & Bartender: Thomas O’Donnel
Restaurant : Two Rivers Brewing Company
Community : Central PA
Cuisine: Duck Three Ways
Description: Confit duck and parsnip pierogies with browned butter & pecan agrodolce, pulled confit duck leg, red wine-cherry-black pepper coulis, creme fraiche, house-made duck prosciutto, & lemon pepper baby watercress.
Paired Cocktail: The Mallard Reaction
Description: A rosemary Woodford Reserve Distiller Select sour, rosemary and simple syrup, duck egg white, shaken poured over a red wine cherry sauce.
"Sauce" is made from red wine, dried cherries, orange bitters, and black pepper all blended. Garnished with rosemary sprig and cracked black pepper.