Cooking Au Poivre Sauce and Roast Duckling @ Fire and Ice Restaurant w/ Chef Patrick Needham

This is a video about a most incredible evening I recently experienced at Fire and Ice, my favorite restaurant in Middlebury Vermont.

Fire and Ice is a destination restaurant, famous for it's "salad ballroom", an expansive all-you-can-eat array of salad vegetables, cheeses, relishes, and fruit; peel-and-eat shrimp, vegetarian sushi, homemade bread board and carrot cake, and all the farm-fresh Vermont milk you can drink.

People are attracted by the restaurant's themed dining rooms and walls covered with memorabilia; by its incredibly friendly staff, and by its eclectic menu, featuring fine dining specialties in the main restaurant (great steaks and prime rib, really fresh seafood, including lobster specials, etc.), and excellent pub fare in the "Big Moose Pub" (burgers, sandwiches, etc.) The salad ballroom is the physical hub of the place with its prominently displayed restored full-sized 1921 Hackercraft mahogany runabout.

I almost always order the roast duckling au poivre when it is on the menu and that's what you see me preparing in this video... under the direction of Chef Patrick Needham.

Category:

Howto & Style

Tags:

• Fire and Ice
• Patrick Needham
• Middlebury VT restaurants
• roast duck
• au poivre sauce

[lochdhu175]

This is also my all-time favorite meal, with either the green or the black peppercorns. I think it is a bit more elegant with the green. I believe that's what you prepared, but you never show a close-up, even of the final plated product. It has always been served to me with the sauce spooned over the half duck, though I always ask for extra on the side. It looks as though they are serving you some sauce on the side as well, possibly per your request.

[suecfreeman]

Great commentary, Burt & thumbs up on your choice of background music!!!

[amysrq]

Nice job! Best duck ever!!