Don’t bother detoxing post-Thanksgiving: Bambara, the cozy restaurant tucked inside the Hotel Marlowe, hosts Hudson Valley Foie Gras a week from today. Chef Jay Silva and other notable Boston toques will play a grown-up version of Duck, Duck, Goose; that is, each chef will prepare their favorite duck or goose dish. Tickets are $40 (including two free drinks); proceeds benefit Lovin’ Spoonfuls, which distributes perishable and unused foods to the needy. Loosen your belt and call 617-395-2570 for tickets. And click through for highlights from the ever so indulgent menu.
Andy Husbands, Tremont 647
Oaxaca Seared Foie Gras with Chile, Chocolate and Almonds
Dante
de
Magistris,
Dante
Gnocchi,
Duck
Neck
Sugo
Genovese,
Oil
Cured
Olives
and
Pine
Nuts
Evan Deluty, Stella
Sliced Duck Breast with Shallot Gastrique and Crispy Potato Cake
Jay Silva, Bambara
Hot Turkey Sliders with Foie Gras Stuffing
Cranberry and Goose Tartlets
Goose & Duck Hearts, Kidneys and Gizzards
Josh Buehler, KO Prime
Duck Confit Slider with Duck Breast Bacon and Seasonal Relish
Marc Orfaly, Pigalle
Crispy Duck Confit with Potato Puree and Glazed Oranges
Michael Ginor, Hudson Valley Foie Gras
Tourchon of Hudson Valley Foie Gras with Duck Proscuitto and Mostarda di Crimona
Will Gilson, Garden at the Cellar
Duck and Foie Gras Sausage with Crispy Duck Tongues and Turnip Sauerkraut
