Head Chef Drew Disabatino loves cooking up top-notch meals for newcomers and returning friends alike at the Alta Peruvian. “The weather is not in control of the kitchen,” he laughs of the often-monitored snow accumulations. “So if we can make guests feel special — no matter what’s happening on the slopes — it’s a win!”
Even though the lodge doesn’t open until later in the season, Disabatino admits fall is one of his favorite culinary months. And when he can, he loves to indulge in savory duck dishes. “Duck goes well with warm fall foods, which I absolutely love,” he says.
Pan-seared duck breast is his favorite, especially when seared hard-skin down (so it gets crispy) and served with mashed butternut squash that’s treated with maple syrup, butter, cinnamon, sugar, cayenne and roasted garlic. And the pairings are equally as important as the main dish. He craves duck paired with sauteed greens of spinach, kale or chard, and topped with a pinot noir reduction of sauteed garlic, reduced wine, duck fat and a splash of stock.
“I could probably eat this duck every day in the fall,” he says. “It looks like fall, it tastes like fall, and no matter the season, it is delicious!”
This dish makes an appearance in variations on Alta Peruvian Lodge’s winter menu, as well. Keep an eye out for this chef-favorite duck dish during your next visit.