We continue our popular “Value Meal” pictorial series by Jackie Connelly with the 2nd installment. See pics inside…
^ Deacon’s Corner ~ Biscuits with sausage, gravy and eggs, 2 sausage patties. $10.50
101 Main Street | Vancouver
Tel: 604.684.1555
www.deaconscorner.ca
^ Horizons ~ Pekin Duck Breast: Marinated with sherry, soy & brown sugar, star anise poached apple, caramelized yams, Chinese 5 spice sauce. $28
100 Centennial Way | Burnaby
Tel: 604.299.1155
www.horizonsrestaurant.com
^ Cru Restaurant ~ Crispy Duck Confit: goat cheese spätzle hash with warm bacon vinaigrette. Part of the 3 course $38 Dine Out Vancouver menu.
1459 West Broadway | Vancouver
Tel: 604.677.4111
www.cru.ca
^ The Flying Tiger ~ Pulled Duck Confit Crepes: Duck confit, Philipine lime, charred scallion, jicama & cucumber salad, Vietnamese coriander, mint, basil, sesame oil pancakes. $16
2958 West 4th Avenue | Vancouver
Tel: 604-737-7529
www.theflyingtiger.ca
^ The Salmon House. ~ Aldergrilled ‘Dixon Entrance’ Coho Salmon Tomato & Anis Du Puy Lentil, Bacon Haricot Vert Bundle $30; paired with Stag Hollow Pinot Noir $14. (one of the main courses from Dine Out Vancouver 3 Course Menu for $38; with wine pairings $65).
2229 Folkestone Way | West Vancouver
Tel: 604.926.3212
www.salmonhouse.com
All images by: Jackie Connelly Photography.
{ 5 comments… read them below or add one }
The pulled duck confit crepes looks interesting – but the crepes look empty. Is the duck confit somehow mushed and mixed into the batter?
I believe the pulled duck confit is in the white bowl. ‘Build your own’ concept.
Exactly right, Paul.
Like a variation on Peking Duck, but pulled duck (no crispy skin) and a variety of Asian greens (not just green onion) (think Pho) .
Chef Tina generously offered that dish to sample (aka inhale) after the shoot, and it was awesome! Perfect balance of spice in the duck and freshness from the mint & cucumber.