My “Last Hurrah” dinner at Crested Duck Charcuterie

Cduck04.JPGClose-up to part of my dinner: root vegetables, toasted brioche bread, and bacon jam from Crested Duck Charcuterie!

*NOTE*: Neither Chef and Owner Kevin Costa, nor Crested Duck Charcuterie asked me to write this review. I am just a humble Pittsburgh Foodie, who enjoys sharing her foodie adventures with others. Photos captures with an iPhone 5s, and edited in Instagram and Adobe Photoshop Extended CS4.

If you have not read my previous blog post on Crested Duck Charcuterie, I encourage you to do so: first review of the Crested Duck.

As many a dedicated Pittsburgh Foodie knows, Kevin Costa‘s Crested Duck will be closing on Friday, January 1st, 2016 forever. I am so sad to see this shining beacon of hope in the Pittsburgh Restaurant world close, but never fear Pittsburgh Foodies; Kevin has a few more opportunities in store for us!

Next year (crazy that it’s just one day away, right?), Chef Costa will become the Chef Du Cuisine of Keith Fuller‘s Root 174 restaurant, located in Regent Square! Thus, the closing of the Crested Duck is certainly not the end of Kevin Costa’s culinary career. In fact, the Crested Duck was just the beginning of the journey for him.

Refocusing to December: on Thursday, December 17th, my Mom and I visited the Crested Duck for a “one last hurrah” dinner, before they closed. Here’s what I chose for my final dinner at the Duck:

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Course #1: Picked Vegetable plate

I REALLY enjoyed this healthy first course, particularly the tiny pickles, olives and cauliflower, but all of the vegetables were good!

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Course #2 (main course): Duck Liver Mousse, with toasted brioche, root vegetables, duck breast and bacon jam

This course was HEAVENLY! πŸ˜€ I really enjoyed spreading the duck liver mousse on the toast, and adding the bacon jam on top (talk about decadence)! I also really enjoyed the slices of duck meat on the plate, as well as the carrot! I’ve never tried a soft carrot before, but I loved this fresh take on the vegetable (thanks Kevin)!

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Another AMAZING angle of my main course at Crested Duck!

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Course #3: S’mores! Homemade graham cracker. mascarpone cheese and chocolate ganache

Those of you who know me, it’s very rare for me to pass up on dessert when dining at a fine Pittsburgh Restaurant. Especially since this would be my last time dining at the Crested Duck, I indulged. πŸ˜‰

The homemade graham crackers were THE best graham crackers I’ve ever tasted! What a HUGE difference, compared to the store bought ones that come in a box. Pair that with mascarpone cheese (which I love dearly), and perfectly-made chocolate ganache (I mean, who doesn’t love chocolate?), and you have a winning dessert combination! πŸ˜€

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Here’s another view of this lovely dessert!

Pittsburgh Foodies: please make sure to visit Root 174, and say hi to Kevin!

 

Cheers to Food and Fitness,

 

-Friendly Fitness Foodie

 

Crested Duck’s website

Crested Duck’s Facebook page

Crested Duck’s Twitter page

Kevin Costa’s Twitter page

Keith Fuller/Root 174’s Twitter page

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