Duck off

If you think duck is just for Peking, peek again. Local hunter and blogmeister Hank Shaw (he of the James Beard award nomination) will be facing Grange chef Michael Tuohy for a cook-off on November 12. Cooking in an Iron Chef-style format, Shaw and Tuohy will compete to see who can best impress a three-judge panel with their wild-duck delicacies. After the friendly competition, Tuohy will offer a prix fixe ($65 per person), five-course menu for the evening. Working with sustainably raised Sonoma County duck, the Grange crew will rustle up duck prosciutto, rillettes, special sausages made by Shaw, a traditional cassoulet, a rich Italian duck sugo pasta sauce and a pear tart that uses duck fat in the pastry crust. Ten percent of the night’s proceeds will benefit the California Waterfowl Association. Get quacking and call Grange for reservations now: (916) 492-4450.