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LOCALadk
One item that you will likely find on their winter menu (or
at least served at special dinners) is duck confit. e leg and
thigh of the duck is carefully and slowly braised in its own fat,
yielding a crispy skin and intensely flavored meat that literally
falls off the bone. Served typically with slow-cooked white
beans—sometimes as Cassoulet with Andouille sausage and root
vegetables—it is one of winter's most anticipated offerings.
Chef David Pittman was raised and trained as a cook and
chef in the Adirondacks. As a native of the area, he is also an
avid hunter and fisherman. His style of cooking, although fully
connected to classical methods, always demonstrates his roots in
life within the Park. e former opening chef at the new Hotel
Saranac and sous chef for the renowned Mirror Lake Inn, David
finds his place now as the executive sous chef at the exclusive
Adirondack resort, e Point.
