The dish is served over a bed of rotating seasonal tubers or maize and topped with a wonderfully large onion ring (I ask for two cause their... so... damn... good). To properly savor you have to cut a piece of meatloaf (made from duck) and a piece of onion ring and then swirl that bite in some of the duck jus and mashed parsnips. Now for the bacon, you would have had a bit to nibble on as an appetizer by now but make sure you leave enough to cut a small piece and add it to this bite of ground duck, fried onion and mashed parsnips. For dessert have yourself a pecan pie sunday. Then sleep for a while and repeat.

I have been here now at least nine times and I have not tried the rest of the menu, it looks delicious, and I am sure it is. You will have to pry my duck stained fork out of my hands, before I switch to some thing else.

The seceret recipie at long last:

Buttermilk Channel Executive Chef Ryan Angulo's Duck Meatloaf 
(Yields 4 portions)

½ cup onion, minced
1 pound ground duck breast (ask your butcher to separate the fat from the breast, then grind each separately; or do it yourself at home with the grinder attachment on a KitchenAid mixer)
4 ounces ground duck fat (see above)
¼ cup chopped raisins
½ cup fresh breadcrumbs or panko
2 tablespoons chopped parsley
1 tablespoon chopped thyme
1 egg
1½ teaspoons salt

Preheat oven to 350 degrees. Sauté onions in a small skillet until soft and translucent. Mix onions and remaining ingredients together in a bowl. Place in a loaf pan and cook for 1 hour and 15 minutes, then divide into four portions and serve.

OK now the details:

Buttermilk Channel

No reservations, hop on the F, eat duck.

524 Court Street & Huntington St
Brooklyn, NY 11231
(718) 852-8490

View Larger Map