DUCK

At Drago's, Duck Fingers are a breaded and fried crispy cousin of the traditional chicken appetizer. Among the entrees at Austin's in Metairie is the orange glazed duck: a deboned half duck covered with a fresh orange glaze complimented by wild rice and yams. It's nothing but traditional French preparation at Herbsaint Bar and Restaurant for their version of duck leg confit, which is a Muscovy duck leg confited and pan seared until the skin is crispy, then served over dirty rice with a citrus gastrique. In Ponchatoula, Donnell's pan seared maple leaf duck breasts are set on a bed of crispy potato croquettes and wilted spinach, finished with a blackberry-casis glaze. Iris makes its duck confit duck with citrus salt and rosemary and serves it with baby greens, sweet baby beets and a sherry vinaigrette. Calas Bistro and Wine Cellar offers pan-fried duck breast served with a pepper jelly sauce and cornbread dressing.

The Red Maple Restaurant's signature dish is the Duck Maple, a pan-seared duck breast served over cranberry wild rice with a brandy apricot glaze. Duck in pomegranate walnut sauce from Cleopatra's offers a Middle Eastern version of the bird that comes in a naturally sweet and sour pomegranate sauce with finely crushed walnuts. Bacco's roast duckling is a tasty half duckling infused with honey and orange, roasted and served over an andouille polenta cornbread cake with baby vegetables and a rich duck reduction. Jean Lafitte Bistro's roasted duck is a fitting entrée in their elegant dining room as they prepare the dish with maple syrup in a lingonberry sauce served with wild rice. At the Palace Café, enjoy the view of Canal Street and indulge in their pepper-crusted duck with foie gras.

D. Lamarque serves sliced Muscovy duck breast with seared foie gras over stir-fried vegetables and noodles, with the whole dish topped with a semi-sweet and spicy duck glace. Duck is sautéed with onions and peppers and topped with provolone cheese on the panini sandwich at Tout de Suite Café. The smothered duck at Juniper is served over Cajun dirty orzo with sweet potato casserole. A whole roasted duck is served with creamed sweet potatoes and a port wine reduction at the Water Street Bistro in Madisonville.