Chef Donald Young will once again host his pop-up, Duck Sel, during the month of April.
Unlike traditional tasting menu experiences, Duck Sel takes up to 20 guests on a culinary journey through seven or 15 courses of contemporary American cuisine. Diners share a communal table and feast on creations such as Everything Spice Gougére with foie gras, pistachio and preserved rhubarb; “Quacko” Yaki with katsuobushi, mango habanero and special sauce; Duck & Waffles with maple, good butter and blueberries, Grand Marnier Soufflé with foie gras créme anglaise and black sesame seeds and more.
In April, Duck Sel will take place on the following dates:
Friday, April 12 (15-course)
Saturday, April 13 (seven course)
Saturday, April 13 (15-course)
Friday, April 19 (15-course)
The location will remain a secret until 24-48 hours prior to the event and tickets are available now on Tock.
Chef Donald Young will once again host his pop-up, Duck Sel, during the month of April.
Unlike traditional tasting menu experiences, Duck Sel takes up to 20 guests on a culinary journey through seven or 15 courses of contemporary American cuisine. Diners share a communal table and feast on creations such as Everything Spice Gougére with foie gras, pistachio and preserved rhubarb; “Quacko” Yaki with katsuobushi, mango habanero and special sauce; Duck & Waffles with maple, good butter and blueberries, Grand Marnier Soufflé with foie gras créme anglaise and black sesame seeds and more.
In April, Duck Sel will take place on the following dates:
The location will remain a secret until 24-48 hours prior to the event and tickets are available now on Tock.
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!