Why This Chef Roasts Duck in a Fireplace

© Peter Barrett
By F&W Editors Posted September 23, 2014

At Zak Pelaccio’s Hudson, New York restaurant, Fish & Game, the menu changes daily. But there’s one dish that Pelaccio keeps coming back to: duck cooked on the restaurant’s hand-forged rotisserie in the dining room fireplace.

At Zak Pelaccio’s Hudson, New York restaurant, Fish & Game, the locally focused set menu changes daily. But there’s one dish that Pelaccio keeps coming back to: duck cooked on the restaurant’s hand-forged rotisserie in the dining room fireplace. After roasting the duck, Pelaccio glazes it with maple syrup from his farm and serves it with poached rhubarb. “It’s about highlighting the cooking technique,” he says. “Cooking with wood, using exemplary products, using what’s coming from our property. The maple sap we pulled off the trees in March, the rhubarb came up in May. We’re combining ingredients from our world, and not going outside it to find something.”

Related: How to Make Roast Duck
Grilling with Live Fire
10 New Ways to Roast

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