Duck Sel is an immersive experience that allows up to 18 attendees to select seven or 15 courses of contemporary American cuisine, featuring seasonal ingredients and preservation and dry-aging techniques. A cross between a dinner party and a fine dining restaurant experience, Duck Sel flips the script on the traditional tasting menu by showcasing Young’s dish presentations to the setting and upbeat soundtrack.
In February, Young will host Duck Sel dinners on the following dates:
Friday, February 9 at 7 p.m. (15-course)
Saturday, February 10 at 5:30 p.m. (7-course)
Saturday, February 10 at 8:30 p.m. (15-course)
Wednesday, February 14 at 8:30 p.m. (15-course)
This month’s menu includes 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.
The location will remain a secret until 24-48 hours prior to the event and tickets are available now on Tock.
Duck Sel is an immersive experience that allows up to 18 attendees to select seven or 15 courses of contemporary American cuisine, featuring seasonal ingredients and preservation and dry-aging techniques. A cross between a dinner party and a fine dining restaurant experience, Duck Sel flips the script on the traditional tasting menu by showcasing Young’s dish presentations to the setting and upbeat soundtrack.
In February, Young will host Duck Sel dinners on the following dates:
This month’s menu includes 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.
The location will remain a secret until 24-48 hours prior to the event and tickets are available now on Tock.
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