define( 'WP_DISABLE_FATAL_ERROR_HANDLER', true ); // 5.2 and later define( 'WP_DEBUG', true ); Jimmy’s No. 43 ‘Duck-Off’ – Winner! » Demian Repucci

Jimmy’s No. 43 ‘Duck-Off’ – Winner!


Jimmy’s No. 43 Restaurant in New York’s East Village recently held a friendly competition to benefit Food Systems Network NYC.  The competition, winkingly titled a ‘Duck-Off’ asked participants to serve a duck dish of their choosing to 150 people.  The judging panel, made up of Serena Di LIberto of Heritage Foods USA, Amy Zavatto of Edible Magazine, Food Network’s Jake Schiffman, Ariane Daguin of D’Artagnan, and writer Adam Robb, would be judging the dishes not only on taste but also on creativity, regional sourcing and seasonality of the ingredients used.  More info about the event can be found here.  After noticing an Edible tweet about it, I stumbled into being a contestant.

I have recently been developing a few meatball recipes so I decided to try to push my duck dish in that direction. Letting my creativity get the better of me… I served duck confit meatballs in a red wine ‘re-Duck-tion’ sauce along with duck liver pate, pickled oyster mushroom, fresh ricotta, asparagus pesto, pickled Spring onion and fiddlehead fern puree.  Oh and a little micro sprout to top it off.  A ridiculous amount of components.  But it was fun and we managed to plate all 150 dishes without too much trouble.  Also, I am honored to say, I ended up winning the competition!  My duck meatballs were awarded 3rd place in the ‘People’s Choice’ category, and 1st place as well as ‘Grand Prize’ in the judges category.  I was thrilled to accept the ‘Golden Ducky’ award.

A nice video of the event is here:

Jimmy’s No. 43 Duck-Off to Benefit Food Systems NYC from Letitia Productions on Vimeo

The ‘Duck-Off’ competition at Jimmy’s No. 43 was great fun.  The other contestants served some amazing duck dishes.  Over 150 people packed into the meandering restaurant, ate lots of duck and, best of all, supported Food Systems Network NYC.  Thanks to Jimmy and to Danielle for making it happen!  Thanks also to Hudson Valley Duck Farm for supplying me with some super tasty duck and duck livers!  Good stuff!