Duck Stories at Chestnaya Kukhnya

This time Sergey decided to tell a different duck story and to demonstrate his overview of dishes cooked of farmer’s duck.    

Take a salad with dried duck fowl with stewed honey pear, grapes, Taggiasca olives topped with Porto sauce (570 rubles) for a starter. Stewed duck leg with young vegetables fried in aromatic oil under bigarade sauce (690 rubles) or unusual dumplings with duck and rheum in pink garlic puree topped with spicy ginger shavings (430 rubles) will perfectly suit as a hot course. As for the first course, indulge yourself with the pleasure to order rich borsch from wooden oven with farmer’s duck and giblets (370 rubles).    

Do you think that only rich dishes may be cooked of duck? Then definitely try a dainty foie-gras cake on honey shortcake with galantine made of Sautern and caramelized coriander (340 rubles).