George When son Josh called to report that he and our daughter-in-law Kelly were enjoying a weekend in Portland and hoped we would join them for Sunday lunch at Duckfat Restaurant, I was pleased with the invitation but concerned about the duck. I have had two experiences with meals of duck. When I was an avid duck hunter, most of the ducks I shot were hardly edible. Some were totally inedible including merganzers and eiders. Josh remembers chomping down on a piece of buckshot in a duck once when he was growing up. That would have been the tastiest portion of the duck. On the other hand, over the years I’ve enjoyed succulent duck meals at the Belgrade Inn, famous for its long-roasting method of preparing duck. So Linda and I accepted the invitation and met Josh and Kelly at Duckfat in mid-November. A tiny place, Duckfat takes no reservations, but our wait outside on a pleasant sunny day was not long. And boy, their duck is a different critter than those ducks I used to kill and eat. Although the menu offers a bunch of interesting choices, I had to try the duck, of course. It’s a panini called duckfat confit with kimchi and sweet chili sauce.
Mount Vernon’s Post Office Café: Spectacular soups, salads, sandwiches, and specials.