Red Stag Grill (18)
Credit: Curtis Bonwell / Special to WCNC.com
The second course was a Smoked Duck Breast with a potato pancake and a Blue Ridge Mountain applesauce served with an Ayinger Dopplebock reduction. The duck breast was marinated in orange and the duck was bursting with citrus flavor. The duck was then hard-seared to a perfect medium rare and served wonderfully with crispy potato pancakes and the best apples sauce I have ever had. The dish was served with a 2011 Rheingau Reisling that was crisp and dry, which cut through the fatty duck and cleansed the pallet. I'm almost always a fan of duck and this dish did not disappoint.