Nestled in a historic building along the peaceful green swath of the North Park Blocks in Portland, Oregon, Park Kitchen brings people together in a setting that melds the core of the kitchen with a sophisticated urban dining experience.

Chef/Owner Scott Dolich knew immediately that the space was right for what he wanted to do. ""This setting and its scale allow me to create food that is very personal—dishes that reflect and are inspired by our surroundings. When people come into a restaurant their first impression is of the physical space, and that sets up their expectations—before they ever taste the food or see the menu."

Park Kitchen
Portland, OR
503.223.PARK
www.parkkitchen.com

For Forcemeat

1 Duck Leg Meat
1 Egg
2 oz Rendered Duck Fat
10 oz Duck Confit
10 oz Poached Chanterelles
1 Onion
4 Cloves Garlic
1 Tsp Rosemary
1 Pinch Ground Chile Flake

For Concord Grape Conserva

4 Red or Torpedo Onion
2 Qt Concord Grapes
2 Qt Red Wine
1 Cup Red Wine Vinegar
2 Cups Sugar
2 Tsp Ground Chile Flakes
1 Qt Sliced Cipollini

Duck & Chanterelle Dolmades

The dish consists of a forcemeat wrapped in grape leaves, two per order, steamed and sliced on a bed of concord grape and cipollini conserva.

For Forcemeat

Cut duck leg meat from the bone and remove tendons. Place in the robot coupe/food processor with egg and duck fat, emulsify into a smooth paste. Mince confit and chanterelles and fold into the forcemeat. Mince the onion, garlic and rosemary and poach with chile flakes in a small amount of chanterelle poaching liquid until tender and reduced au sec. Allow to cool and fold into forcemeat. Use the purple scoop for the filling per grape leaf.

For Concord Grape Conserva

Mince onion and sweat in olive oil in a stainless steel pot. Put grapes in Robot-coupe/Food processor and pulse until rough chopped. Add grapes and all to the pot and simmer 40 minutes, pass through a food mill. While still warm, fold in thin half moon slices of cipollini and adjust seasoning and acidity.