Grange Restaurant’s Executive Chef Michael Tuohy and “Hunter Angler Gardener Cook” food writer Hank Shaw go beak-to-beak this Thursday, Nov. 12, in a chef's challenge benefitting the California Waterfowl Association.

Appropriately named the "Duck Off," a panel of judges, including California Waterfowl Association President Bob McLandress, Corti Borthers Darrell Corti and The Sacramento Bee Rick Kushman and Niesha Lofing, will name the winner at Grange during the afternoon competition where Tuohy and Shaw use wild duck to create the most delectable dishes.

That evening, patrons are invited to celebrate with a five-course prix fixe menu ($65 plus tax and gratuity) inspired by the earlier competition and prepared with local farm-raised duck. 10 percent of proceeds benefit the California Waterfowl Association.

Prep service is also available for future dining. Known as the "Fowl Play" dinner, hunters are able to bring their wild game in 48 hours before dinner reservations and Chef Tuohy will design a duck dinner for $75 per person. Fowl Play dinner is available October through January.

Reservations are suggested for the Duck Off dinner. Please contact the host stand at (916) 492-4450 or visit www.grangesacramento.com.

Duck-Off Dinner Menu
Competition-inspired five-course prix fixe menu for $65
Wine pairings are additional

First
Duck Charcuterie Plate
duck prosciutto / duck rillette / foie gras torchon / duck sausage stuffed in the neck

Then
Local Farm Lettuces
warm confit / pickled french prunes / duck fat vinaigrette

Next
House Made Tagliatelle
duck sugo

Main
Duck Cassoulet
Rancho gordo beans / confit / sausage / pork belly

After
Pear Tart
crust made with duck fat / crème fraiche

(This event was posted by Grange Restaurant.)