Smooth and mild, this English Dark Mild goes down easy. Light toast is paired with notes of caramel, berries and subtle raisin. Combined with a creamy nitro pour; this sessionable ale might be lower in abv but it’s big in flavour.

Nitro English Dark Mild

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

summer succotash, sauteed greens, tomato gastrique

In a large pot, combine duck legs, minced garlic, thyme, salt, and pepper. Cover with duck fat. Cook on low heat until tender, about 2-3 hours. Let cool in fat.

Prepare the Duck

In a skillet, melt butter over medium heat. Add red onion and sauté until translucent. Stir in corn, bell pepper, and zucchini. Cook until just tender. Season with salt and pepper.

Cook the Succotash

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped kale or Swiss chard and cook until wilted. Season with salt and pepper.

Saute the Greens

In a saucepan, combine diced tomatoes, sugar, and red wine vinegar. Cook over medium heat until tomatoes break down and sauce thickens. Season with salt to taste.

Make the Gastrique

On a plate, arrange a portion of summer succotash, topped with sautéed greens. Place duck confit on top and drizzle with tomato gastrique. Serve warm.

Plate the Dish

Duck legs

Duck fat

Garlic cloves, minced

Thyme leaves

Salt

Black pepper

Fresh corn kernels

Red bell pepper, diced

Zucchini, diced

Red onion, diced

Butter

Kale or Swiss chard, chopped

Olive oil

Garlic, minced

Tomatoes, diced

Sugar

Red wine vinegar