At Coach House, chef Zubair Mohajir is serving one of Chicago’s most exciting tasting menus — and the duck Numidian is the star of the show.
To make the grand finale of the tasting menu, the James Beard-nominated chef slow-roasts cured duck legs with South Indian spices and aged duck fat. The buttery, melt-in-your-mouth meat is then rolled into a roulade and served with red rice khichdi and duck jus.
