Mallard’s signature dish includes a seared double-breasted Pekin duck seasoned with coriander, lavender, pink peppercorns, fennel seed, star anise, salt, and finished with sage, thyme, and butter as it cooks. Alongside it is a duck leg confit that is dredged in seasoned flour, dipped in buttermilk, and fried "chicken‑style" until crispy. The plate is completed with squash purée, braised collard greens, apple cider jus, and a drizzle of hot honey for sweetness.
Washington DC
Mallard
Pennsylvania Pekin Duck
Pekin duck breast / Fresh coriander / Lavender / Pink peppercorns / Fennel seed / Star anise / Salt / Sage / Thyme / Butter
Signature Dish
From Prep to Plate
Seth joins Chef Hamilton to break down the process behind his signature half‑roasted Pekin duck. The dish features a double duck breast with a thick fat cap that’s tenderized, seasoned with coriander, fennel seed, pink peppercorns, lavender, star anise, and salt, then slowly rendered in an initially cold pan for even crisping. The breast is finished with a butter, sage, and thyme baste.
The more theme-driven prize is Pekin duck, tender and less gamy than other breeds and offered as a breast spiced with star anise, fennel and lavender and a chicken-fried leg. Love the shower of juicy huckleberries. The tie that binds is red-eye jus.
Tom Sietsema, The Washington Post
