This dish features a Rohan duck that is cured, cold‑smoked, and air‑dried for ten days to achieve a deeply flavorful, crispy skin when roasted. The duck is glazed with honey harvested from beehives on the restaurant’s rooftop, highlighting floral, herbal notes unique to the property. A honey‑based gastrique made with vinegar and duck stock adds sweetness, acidity, and balance to the smoky, tender meat.
Washington DC
Blue Duck Tavern
BDT Whole Duck
Rohan duck / Spices / Salt / Honey (from rooftop hives) / Vinegar / duck stock
Signature Dish
From Prep to Plate
Join host Seth Tillman for a culinary adventure at Michelin-starred restaurant Blue Duck Tavern in Georgetown, Washington, D.C. Chef Jean‑Claude reveals the secrets behind his cold‑smoked, aged Rohan duck — finished with a stunning honey gastrique made from honey harvested just upstairs on the restaurant’s rooftop.
Noteworthy additions to the seasonally changing menu include Rohan duck that is first brined, then smoked and finally seared in the wood oven, lending the duck complex layers of flavor.
Forbes Travel Guide
